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Heat the oil in a wok or large, deep frying pan until hot and just smoking. Add the steak, together with a pinch of both salt and pepper. Let this fry over a high heat for 2-3 minutes until charred. Remove from the pan and set aside.
In the same pan, add the shallot and fry for 30 seconds before adding the curry paste - stir about 30 seconds before adding the beans, kaffir lime leaves and Thai chillies (if using). Splash in around 1 cup of water too.
Stir everything and let the beans simmer in the pan for 3 minutes until just cooked through. The sauce should also have reduced a little.
Return the beef to the pan with any juices along with the fish sauce and sugar. Stir fry for 30 seconds then remove from the heat, and you’re done!
Serve with fluffy jasmine rice.