600g beef rump steak, trimmed and cut into 1.5cm-thick strips
1 brown onion, finely chopped
1 small red capsicum, seeds removed and cut into 1cm wide x 5cm long strips
150g green beans, halved
1 x 375g Passage to India Balinese Simmer Sauce
⅓ cup coconut milk
Steamed jasmine rice, chopped salted peanuts and lime wedges, to serve
Method
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown the beef in two batches. Transferring each batch to a plate.
Heat remaining oil in the pan over medium heat (if required). Add onion and cook, stirring often, for 4 minutes or until tender.
Add capsicum and beans and cook, stirring often, for 3 minutes.
Stir in Passage to India Balinese Simmer Sauce and coconut milk. Bring to a gentle boil. Simmer, stirring occasionally, for 5 minutes until slightly thickened.
Add beef and juices. Stir to combine. Simmer for 2 minutes until hot.
