A mild and creamy Indonesian curry flavoured with lemongrass and coconut served with fluffy cinnamon rice. This recipe is a mouthwatering leftovers idea from our traditional roast beef fillet dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Place the rice in a small saucepan with a pinch of salt and the cinnamon stick. Cover with 200ml (7fl oz) water and bring up to the boil. Simmer for 10‑12 minutes until the water has been absorbed. Remove from the heat and set aside for at least 5 minutes.
Meanwhile, heat the oil in a medium saucepan, add the onion and cook for 5‑7 minutes, until softened. Add the ginger, garlic, lemongrass, chilli and turmeric. Cook for a further minute.
Add the beef and cook for a couple more minutes. Add the mangetout and coconut milk. Stir well, bring to the boil and simmer for 10 minutes, until thickened and the beef is heated right through. Squeeze in the lime juice and season to taste.
Garnish with the coriander and serve with the rice.
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Please note that 200g (7oz) of roast beef fillet is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.