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Thai Beef Stir Fry
This stir-fried beef is quick to cook. Serve with vegetables and rice
Ingredients
400g slice of lean topside beef
3 teaspoons peanut oil
1 onion, thinly sliced
3 cloves garlic, thinly sliced
4 teaspoons fresh ginger strips
2 long carrots, thinly sliced diagonally
1/4 cup sweet chilli sauce
3 teaspoons fish sauce
1/4 cup lime juice
10 spring onions / shallots, cut into 5 cm lengths
1 cup snow peas, trimmed
2 tablespoons chopped coriander leaves
Freshly cooked jasmine rice for serving
Preparation
1
Remove any fat from beef
Slice across the grain into long thin strips, about 5 to 8 cm long
2
Place oil in a wok, swirl around to coat bottom and sides, and place over a medium heat
Add onion and garlic; stir-fry, using a wooden spoon or flat wooden spatula, for 1 minute
3
Add half the beef; stir-fry for 1 minute
Add remaining half of beef and the ginger; stir-fry for another minute
Add carrots; stir-fry for 4 minutes
4
Add sweet chilli sauce, fish sauce and lime juice
Bring to the boil, then reduce heat to low and simmer for 3 minutes
Stir in shallots, snow peas and coriander and simmer for 1 further minute
Serve immediately
Short cut
To save time, buy beef strips from the butcher: 'stir-fry' beef or 'stroganoff beef
Cooks tips
To season a new cast iron wok, heat 3 teaspoons of vegetable oil in it, swirling the oil over the bottom and sides, until smoking. Wipe out with paper towels
When stir-frying meat in a wok, add small quantities at a time, to make sure the strips sizzle and are sealed. If meat does not sizzle, increase heat
Serves 4
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