Chilli Beef w/ Bamboo Shoots

2 tbsp peanut oil
1.2kg beef rump steak, thinly sliced
400g can bamboo shoots, drained, rinsed, sliced
2 fresh small red thai chillies, finely chopped
2 small green thai chillies, finely chopped
2 tbsp fish sauce
1 dried kaffir lime leaf
1 tsp brown sugar
2 tbsp chopped fresh basil

Curry Paste

5 dried red chillies
1 tbsp chopped dried galangal
1 tbsp chopped dried kaffir lime peel
i cup (250ml) water
2 green onion, finely chopped
2 cloves garlic, crushed
2 tsp grated lemon rind
10cm stalk (20g) fresh lemon grass, finely chopped
1cm piece fresh ginger (5g), finely chopped

Method:

1. To make the curry paste, combine chillies, galangal & peel in a bowl & pour over the water; cover & stand for several hours. Strain; reserve chilli mixture and 1/2 cup of the chilli liquid. Blend or process chilli mixture, reserved liquid, onion, garlic, rind, lemon grass & ginger until smooth.

2. Heat oil in a wok, stir-fry beef, in batches, until browned all over. Return beef to pan. Add 1/4 cup of the curry paste, stir-fry for 2 minutes.

3. Add bamboo shoots, chillies, fish sauce, lime leaf & sugar to the wok; stir-fry until beef is tender. Stir in basil & serve.

Serves: 8
Per Serve: 14.7g total fat (5.3 saturated fat); 1158kJ (277 calories); 1.4g carbohydrate; 34.4g protein; 1g fibre.