Stir fry green curry beef

Quite often, the featured recipes on The Stone Grill blog are full meals. After trying some delicious stir fry steak at a Thai restaurant a little while ago, I thought it might make a nice change to have a light steak snack than a full meal. While it isn’t quite spring yet, it will be in a month and this stir fry green curry sirloin steak dish would be ideal.

Thai food is a delicious mix of the full flavour of Chinese but with added heat. This isn’t a hot meal but certainly packs a flavour punch. It includes curry paste but the green version which is less spicy than yellow or red. You can adjust this as you see fit.


  • 250g lean sirloin steak, sliced
  • 1 tsp Thai fish sauce
  • Zest and juice of ½ lime
  • ½ tsp green peppercorns in brine, rinsed and chopped
  • 3 garlic cloves, chopped
  • 1 tbsp vegetable or peanut oil
  • 1 large banana shallot, chopped
  • 10 asparagus spears, sliced at an angle
  • 4 handfuls sugar snap peas
  • 4 broccoli florets, cut into smaller pieces
  • 175ml coconut milk
  • 2-3 tsp green Thai curry paste
  • 25 basil leaves


  1. Marinade the sliced steak in the fish sauce, lime zest, peppercorns and garlic and leave for an hour or two.
  2. Heat half the vegetable or peanut oil in a wok and stir fry the broccoli, sugar snap peas, asparagus and shallots for around 5 minutes over a high heat. Add a tablespoon of water to the wok regularly to help steam them.
  3. Add the coconut milk and curry paste and mix well. Add the lime juice and combine. Simmer for 2-3 minutes until the vegetables are cooked al dente. Place in a serving bowl ready for use.
  4. Add the rest of the vegetable or peanut oil to the wok and get it hot. Add the steak and stir fry for a couple of minutes. Add the basil leaves and combine until wilted. Pour over the vegetables and serve.

As you can see, this is a very lean and healthy meal that contains a lot of flavour. It is quick and easy to make too. What’s not to love?

You could add rice as well to make it more filling, add mushrooms, dial up the heat with some chilli and ginger and generally play around with this dish. It is delicious as it is but could be so much more!

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