Ingredients

• 300g potatoes
• cooking spray
• 500g rump steak cut into bite-size pieces
• 1 teaspoon crushed garlic (in jar)
• 1 onion cut in quarters then sliced
• 2 cups small broccoli florets
• 1 cup red capsicum diced
• ½ cup water
• 20 snow peas
• 3 tablespoons Malaysian Rendang Curry Paste (in jar)
• 2 tablespoons kecap manis sauce
• 2 teaspoons soy sauce 43% less salt
• 1 tablespoon cornflour
• 1 teaspoon coconut essence
• 1 x 375ml can evaporated light milk

Instructions

1. Step 1: Peel and chop potatoes into bite-size pieces. Parboil in a little water in microwave for 5 minutes. Drain and leave to one side.
2. Step 2: In a large non-stick frypan that has been coated with cooking spray, place diced rump and garlic into pan and toss together until meat has browned. Remove and leave to one side.
3. Step 3: Re-coat pan with cooking spray then add onion, broccoli and capsicum with ¼ cup water and cook 3 minutes. Add snow peas and potato with the extra ¼ cup water and cook 2-3 more minutes or until vegetables are almost cooked.
4. Step 4: Add Malaysian paste and fold through vegetables. Cook for 2 minutes. Add kecap manis and soy sauce and combine well.
5. Step 5: Add the meat back to pan.
6. Step 6: Combine cornflour with coconut essence and evaporated milk, then add to pan, stirring continuously until just boiled. Do not overboil sauce, as the milk may separate. When boiled, take off heat and serve.
7. Variations: Replace rump with 500g of raw skinless chicken breast or lean lamb leg steaks. For vegetarian version, add ¾ cup sliced carrots, ¾ cup sliced celery and ¾ cup sliced zucchini. Add extra vegetables with the broccoli, and cook until vegetables are to your liking.