|400 g||beef sirloin|
|200 g||red cabbage|
|100 ml||Thai red curry sauce|
|vegetable oil for frying|
|Thai red curry sauce for serving|
|sesame seeds for serving|
Add rice to pot, cover with water, and cook for approx. 12 – 15 min. Meanwhile, cut red cabbage into fine strips. Peel, halve, and julienne carrots. Slice green onions into thin rings.
Trim extra fat from beef sirloin, pat dry with paper towels, and cut into strips.
In a frying pan, heat vegetable oil over medium-high heat. Add beef strips and sear for approx. 2 – 3 min. Add Thai red curry sauce, reduce heat, and let simmer for approx. 3 – 5 min.
Remove leaves from romaine hearts and distribute them on a large plate. Fill with cooked rice, beef strips, carrots, red cabbage, green onions. Serve with Thai red curry sauce and some sesame seeds. Enjoy!