Thai Seared Beef Stir Fry
30min
Easy
4
Ingredients
2 chillies, chopped, seeds removed
2 garlic cloves, roughly chopped
½ tsp coarse salt
Vegetables, for frying
1 onion, finely sliced
700g beef (either sirloin or rib), coarsely chopped (as if making a steak tartar - you can ask your butcher to coarsely mince it)
1 red pepper, finely diced
1 pok choi roughly chopped
10 baby sweet corn sliced
2 tbsp Thai fish sauce
1 tbsp oyster sauce
2 tbsp soy sauce
½ tbsp honey
Handful corriander chopped
freshly cooked basmati rice, for serving
Method
For the beef, put the chillies, garlic cloves and sea salt. Grind in a pestle and mortar until you have a paste.
Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn. Turn the heat up and add the beef and veggies, and cook until the beef is nearly cooked - this will only take 4-5 minutes.
Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of coriander leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice on the side.