This stir fry dish is great when you don’t have much time to prepare dinner :). It’s very easy and quick to cook. The Thai-inspired dish is from Gordon Ramsay; it has aromatic flavour from the garlic and ginger, a hint of chilli and the sourness from the vinegar. It has a lot of vegetables too which I love. Carrot, onion, capsicum, mushroom, snow peas or bean sprouts are perfect for this dish.

I served this dish with store-bought fresh noodle. Alternately, serve with steamed rice.

Thai-style beef stir fry

(from ‘Gordon Ramsay’s Healthy Appetite’, 2008)

(serves 4)

  • 600 gr beef fillet, trimmed and cut into thin strips
  • 1 garlic clove, peeled and chopped
  • 2 cm knob of ginger, peeled and chopped
  • 3 red chillies, trimmed and roughly sliced
  • 200 gr button mushrooms, trimmed and thinly sliced
  • 1 carrot, peeled and thinly sliced on the diagonal
  • 150 gr snow peas
  • 2 spring onions, trimmed and sliced on the diagonal
  • salt and black pepper
  • 3 tablespoons olive oil
  • handful of Thai sweet basil or coriander leaves, to garnish

Beef stir fry ingredients

Sauce:

  • 3 tablespoons light soy sauce
  • 4 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon caster sugar
  • 1 teaspoon corn flour
  • 3-4 tablespoons water

Step 1. Have the beef and all the ingredients chopped and ready before you begin to cook. For the sauce, mix all the ingredients together in a small bowl and set aside. Lightly season the beef strips with salt and pepper.

Chopped veggie

Stir fry sauce

Step 2. Heat a wok or a large frying pan until hot then add a little oil, swirling the wok to coat the surface evenly. Add half the beef strips and stir fry for about a minute until just brown on the surface, but still medium in the middle. Remove to a plate and repeat with the remaining beef. Set the beef aside.

Step 3. Add a little more oil to the wok along with the garlic, ginger and chilli. Stir fry the mixture for about a minute until lightly golden and fragrant. Toss in the mushrooms and stir fry for a minute. Add the carrot and a splash of water. After a minute, toss in the snow peas. Stir fry for another 2 minutes or until the vegetables are just tender.

Step 4. Give the sauce a stir and pour over the vegetables, then return the beef to the wok. Toss over the heat for another minute until the sauce has thickened. Turn off the heat and stir in the spring onions.

Step 5. Serve with noodle and garnish with coriander leaves. Steamed rice will make a great companion too 🙂

Thai-style beef stir fry served with noodle

xxx,
Inge

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