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■ 100g beef bavette

■ ½ tsp curry pow­der ■ 100ml co­conut milk ■ 95g broc­coli ■ 1 tsp chilli pow­der ■ 100g wild rice ■ 1 tsp ginger ■ 1 tsp lemon­grass ■ 1 tsp chopped pars­ley ■ Co­conut shav­ings ■ Fresh red chilli


Heat olive oil in a large fry­ing pan and fry the beef un­til browned on the out­side, then add curry pow­der and cook for an­other minute. Pour in the co­conut milk, bring to the boil and re­duce to a sim­mer for 30-45min, un­til the beef is ten­der. Sep­a­rately, sprin­kle the broc­coli with chilli pow­der and roast for 20min at 180 de­grees.

Cover the rice with cold wa­ter, adding the ginger and lemon­grass to the saucepan. Bring to the boil and turn off the heat – cover and leave to stand un­til fluffy. Serve along­side beef and broc­coli, and gar­nish with fresh pars­ley, co­conut shav­ings and fresh chilli.

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