This Thai beef stir-fry recipe is one of my go-to dinner recipes these days. It has a beautiful depth of flavour due to its many ingredients. If you don't have all the ingredients listed below, just substitute in what you do have. As long as you have soy sauce and ginger, it will still taste OK. Stir-fries are pretty versatile that way.
- 500g fast-frying beef (eg. Rump steak or Wiener Schnitzel)
- 2T peanut oil
- 3c vegetables cut into strips or angle cut into small pieces (I like to use a combination of broccoli, carrot, celery, beans and capsicum)
- 2 garlic cloves, crushed
- 1T fresh ginger, finely grated
- 2T soy sauce
- 1T fish sauce
- 1T sweet chilli sauce
- Juice of one lime (about 1T)
- 1t peanut butter
- 1T oyster sauce
- 1 bunch of fresh coriander/cilantro, finely chopped
- 1 cup fresh mung beans
1. Slice beef into thin strips.
2. Place wok on high heat and allow to heat very hot, then add peanut oil and beef strips. Stir the beef strips to brown on both sides. Once meat is browned, remove to a bowl.
3. Add sliced vegetables, garlic and ginger to the hot wok and pour in the soy sauce, fish sauce, sweet chilli sauce, lime juice and peanut butter. Stir vegetables to coat in the sauce and to crisp up in the wok.
4. Watch the vegetables and, when they are starting to look cooked through, add the meat back in to the wok and stir it to coat in the sauce.
5. Add the oyster sauce and stir through.
6. Sprinkle in the chopped coriander, mung beans and cashew nuts and stir through. Take off heat after cooking for another minute and serve over cooked Basmati or Jasmine rice.