Laksa chilli beef and greens

“THE TRICK TO GETTING THOSE DELICIOUS BITS OF CRISPY FRIED RICE IS TO COOK THE RICE THE DAY BEFORE YOU MAKE THE FINAL DISH. NOT ONLY IS FRIED RICE FAST TO MAKE ANYWAY, BUT IT’S PERFECT MEAL PREP ON A SUNDAY, FOR MONDAY NIGHT'S DINNER.”

SERVES 4

500g beef rump, trimmed, sliced

150g laksa paste

2 tbs peanut oil

1 tbs sesame oil

1 long red chilli, finely chopped

6 long green shallots, thinly sliced

1 bunch Chinese broccoli, stems sliced,

leaves torn

1 lemongrass stalk, white part only,

finely chopped

80g baby spinach

1 quantity coconut rice (recipe below)

2 tbs soy sauce Bean sprouts, crispy eschalots and lime wedges, to serve

COCONUT RICE

11/ 2 cups (300g) white long grain rice

1/ 3 cup (80ml) coconut cream (we used Woolworths Macro coconut cream)

For the coconut rice, cook rice according to packet instructions. Remove from heat and cover with a lid for 10 minutes, then drizzle with coconut cream and 1/ 2 tsp salt flakes. Fluff with a fork and set aside. Place rump and laksa paste in a bowl, stirring to coat. Set aside until meat is at room temperature. Heat oils in a wok over medium-high heat. Add chilli, long green shallot, broccoli stems and lemongrass and cook for 3-4 minutes until shallot has softened. Add beef and stir fry for 3-4 minutes until browned. Add broccoli leaves and spinach and cook for 30 seconds until just wilted. Add coconut rice and soy sauce and cook for 2 minutes until lightly caramelised. Scatter over bean sprouts and crispy eschalots. Serve with lime wedges.