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Massaman beef stir-fry served on a plate

Massaman beef stir-fry

Heart healthy recipes


Easy step-by-step recipes for everyone


Massaman beef stir-fry

4 serves

15 m prep

15 m cook


beef rump steak

400g lean beef rump steak

peanut oil

1 tablespoon peanut oil

2 carrots

2 carrots, halved lengthways, thinly sliced


300g broccoli, cut into small florets

green beans

150g green beans, halved

massaman curry paste

2 tablespoons massaman curry paste

mango chutney

2 tablespoons mango chutney

Thai basil

½ cup Thai basil leaves

brown rice

450g packet microwave brown rice

roasted peanuts

2 tablespoons chopped unsalted roasted peanuts


Rump beef cut into thin strips on a chopping board

Cut beef into thin strips and place in a bowl. Add half the oil and toss to coat.

Thin strips of beef frying in a wok

Heat a large non-stick wok over a high heat. Stir-fry beef in wok in 3 batches for about 2 minutes or until browned and just cooked. Remove and set aside.

Vegetables cooking in a wok

Add carrot and remaining oil to wok. Stir-fry for 2 minutes. Add broccoli, beans and 1 tablespoon water. Stir-fry for a further 1-2 minutes, until vegetables are crisp and tender.

Vegetables in a wok with beef and massaman paste

Return beef to wok with massaman paste and chutney. Stir-fry for 1-2 minutes, until combined and hot. Add half the basil leaves. Toss to combine. Meanwhile, heat rice in microwave, following packet instructions.

All ingredients together in a wok

Scatter over peanuts. Sprinkle with remaining basil leaves. Serve with rice.


  • Check labels on massaman paste and chutney and choose the brands lowest in sodium.

  • Thai basil leaves can be replaced with regular basil or coriander, if preferred.

  • Partially freezing the rump steak makes it easier to slice thinly for quick-cooking, tender results.

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Last updated21 December 2023