Stir-fry green curry beef with asparagus & sugar snaps

Whip up this quick Thai stir-fry with sliced sirloin steak, coconut milk and plenty of green veggies for a healthy and delicious dinner in just 20 minutes.


  • 250g very lean sirloin steaks, sliced
  • 1 tsp Thai fish sauce
  • zest and juice ½ lime
  • ½ tsp green peppercorns in brine, rinsed and chopped
  • 3 garlic cloves, chopped
  • 1 tbsp rapeseed oil
  • 1 large banana shallot, chopped
  • 10 asparagus spears, sliced at an angle
  • 4 handfuls sugar snap peas
  • 4 broccoli florets (about 275g/10oz), cut into smaller pieces
  • 175ml reduced-fat coconut milk
  • 2-3 tsp green Thai curry paste (if you like it spicy, use a yellow paste)
  • good handful basil leaves (about 25)


  1. Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.)
  2. Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm.
  3. Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.

Oatmeal Chocolate Chunk Salted Coffee Caramel Apple Skillet Cookie

1 3/4 cups + 2 tablespoons oatmeal
1 1/2 cups all-purpose flour (or half all-purpose, half whole wheat, or all whole wheat pastry flour)
1 cup brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup coconut oil, melted (or canola)
2 eggs
2 teaspoons vanilla extract
4-6 ounces semi-sweet or dark chocolate, chopped into chunks (about 1 cup)
Salted Coffee Caramel (or 1 1/2 cups salted caramel sauce)
1 cup black coffee
1 1/4 cups brown sugar (add 1/4 white sugar if you like a sweeter cookie)
1 cup canned coconut milk (or heavy cream)
2 tablespoons butter
1 tablespoon Kahlua
1/4 teaspoon kosher salt
coarse sea salt, for sprinkling
2 - 3 of your favorite apples (I used honey crisps and granny smith)
toasted pecans , for topping
ice cream (optional)
  1. Preheat the oven to 350 degrees. Grease 10 or 12 inch oven safe skillet.
  2. To make the the caramel add the coffee and brown sugar in a medium sauce pot. Bring a a boil and boil 5 minutes. Slowly add the coconut milk and butter, whisk to combine. Bring back to a boil, reduce heat to a low boil and cook 5 -10 minutes longer, until the sauce has thickened and coats the back of a spoon. If using a candy thermometer do not let the sauce go above 180 degrees F. Remove from the heat and stir in the Kahlua and salt, set aside.
  3. To make the cookie dough, in a large mixing bowl or bowl of a stand mixer, add the oatmeal, flour, brown sugar, baking soda, salt, melted coconut oil, eggs and vanilla and beat until combined and the dough holds together (the dough will seem oily, this is good). Mix in about 1 cup of the chocolate chunks.
  4. Turn half the batter out into a prepared pan, pushing the dough into pan. Then pour about 1 cup of the caramel overtop and spread it out all over the cookie. Sprinkle with some chocolate chunks and then place the remaining half of the dough over the chunks. Some of the chunks will most likely be sticking out, that is fine. Don't worry about it looking perfect. If desired you may even add more chocolate to the top. Most of the time I do.
  5. Bake for about 20-25 minutes, just do not over bake. Underdone is always better in my opinion. Remove from the oven and let sit 5 minutes. Top with the thinly sliced apples, a good drizzle of the remaining caramel and then finish with the roasted pecans and a sprinkle of sea salt. DEVOUR and enjoy! Oh, and if you are feeling real crazy, add a scoop of ice cream!
Oatmeal Chocolate Chunk Salted Coffee Caramel Apple Skillet Cookie | .halfbakedharvest.com

Korean BBQ wings

Hot, sweet and sticky, these Korean chicken wings make a great choice for a dinner party starter.


  • 12 chicken wings
  • 11⁄2 tbsp sunflower oil
  • 1 tbsp sesame seeds, toasted
  • 2 spring onions, finely sliced at an angle

For the sauce

  • 4 tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 5 tbsp golden caster sugar
  • 2½ cm/1in piece ginger, peeled and grated
  • 1½ tbsp sriracha chilli sauce (or other hot chilli sauce)
  • 4 tbsp tomato ketchup


  1. Soak 12 wooden skewers in water for at least 10 mins. To make the sauce, pour the vinegar and soy into a jug. Heat the sugar and 1 tbsp water in a small pan until the sugar has dissolved, then simmer until it turns a deep caramel colour. Standing well back as it will spit, pour in the vinegar and soy. Reduce the heat and let it bubble for a few mins, then add the remaining sauce ingredients, stir well and cook for 5 mins until smooth and thickened. Set aside.
  2. Light the barbecue (or set your oven grill to medium). Once the coals have died down, spread out to an even layer. Cut the tips from the chicken wings, then stretch them out as straight as you can and push a skewer through the length of each wing. Brush the skin with the oil and season. Cook the wings on the barbecue or under the grill for 10 mins each side, until the chicken is cooked through and the skin is golden brown and crisp.
  3. Remove the skewers to a large plate. Pour two-thirds of the sauce into a bowl, reserving the rest in the pan. Using a brush, coat each skewer well with the sauce from the bowl, then return them to the barbecue or grill and cook for a further 2-3 mins each side until the sauce has caramelised.
  4. Transfer the skewers to a serving platter. Reheat the reserved sauce, adding a splash of water to loosen if needed, then drizzle over the skewers. Top with the sesame seeds and spring onions.
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