PREPARATION

  1. Prepare the rice according to the instructions on the packaging and set it aside. 
  2. Make Massaman curry sauce. Heat a large skillet and toast the chilies, shallots, and garlic cloves for approx. 2 minutes. 
  3. Transfer the toasted ingredients to a blender, along with the lemongrass, coriander seeds, cardamom, cinnamon, nutmeg, cumin, cloves, and oil. Blend until a smooth consistency is achieved. Set it aside. 
  4. Peel and cube the potato, sweet potato, and broccoli.  
  5. Slightly blanch the broccoli in salted water. 
  6. In a large pan, heat the curry sauce for about 1 minute, then add the coconut cream. 
  7. Add the cubed vegetables and the water to the curry sauce and cook until they are soft, approx. 30 minutes. 
  8. Cook the Redefine Flank Steak. While the vegetables are cooking, heat 2 tbsps. of oil in a non-stick pan over medium-high heat. Rub the Flank steak with olive oil and salt. Sear the steak in the hot pan for approx. 3 minutes per side until a caramelized crust forms. Remove the cooked Flank steak from the pan and cut it along the grain into 2X2 cm small cubes. Return the Flank cubes to the pan and sear for another 2 minutes. Set aside. Add the seared Flank bites into the vegetables and curry sauce and simmer for 2-3 minutes. 
  9. Serve the Massaman curry and Flank warm over white rice.  
  10. Bon appétit! 

 

 

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Ingredients

Ingredients

2 tbsps. Oil (28 g)

1 cup Jasmine rice (200 g)

6  Dried red chillis (5g), chopped

4 Shallots (100 g), chopped

5 Garlic cloves (35 g)

1 Lemongrass (10 g), chopped

1/2 tsp. Cloves (1 g), grounded

3/4 tsp. Cumin (1.5 g)

1/8 tsp. Nutmeg (0.5 g), grounded

3/4 tsp. Coriander seeds (1.5 g)

1/2 tsp. Cardamom (1 g)

1/2 tsp. Cinnamon (1 g)

¼ cup Vegetable oil (60 g)

6 tbsps. Water (84 g)

1 Sweet potato (180 g), cubed

1 Potato (150 g), cubed

1 cup Broccoli flowers, (150 g), slightly blanched

1 pack Coconut cream (400 g)

Salt and black pepper, to taste