This is another good old favourite at our house. It is easy to make and very tasty.
Ingredients (serves 4):
2 cloves of garlic
2 large fresh chilies
1 tablespoon oil
1 tablespoon oil, extra
1 ½ tablespoon tandoori curry paste
500 g beef filet, thinly sliced (alternatively lamb filet)
230 g canned bamboo shoots, drained, sliced
1/3 cup shredded fresh basil
1 tablespoon fish sauce
Cut garlic, chilies and carrot into thin strips. Cut onion into wedges. Heat oil in wok, add garlic and chilies, stir-fry until lightly browned, then remove from wok. Reheat wok, add onion, stir-fry until soft, remove from wok. Add extra oil to the wok and heat oil, add tandoori masala, cook for 1 minute. Add the beef in batches, and stir fry until the meat is tender. Return meat and onion to wok with remaining ingredients. Stir-fry until heated through. Serve beef mixture topped with garlic, chili and rice.