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Thai Beef Stir Fry

Everton.Stonehead's picture
Ingredients
  Boneless beef sirloin steak 12 Ounce, cut 3/4 inch thick
  Catsup 1⁄2 Cup (8 tbs)
  Fish sauce/Soy sauce 3 Tablespoon
  Brown sugar 1 Tablespoon
  Lime juice 1 Tablespoon
  Beef broth 1⁄2 Cup (8 tbs)
  Ginger root 2 Teaspoon, grated
  Cornstarch 1 1⁄2 Teaspoon
  Red pepper 1 Teaspoon, crushed
  Cooking oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Carrots 2 Medium, thinly sliced
  Green onions 2 , cut into pieces
  Cucumbers 1 Medium, halved lengthwise, seeded, and thinly sliced
  Red sweet pepper 1⁄2 Medium, cut into strips
  Peanuts 1⁄4 Cup (4 tbs), chopped
  Hot cooked rice 2 Cup (32 tbs)
Directions

1. Partially freeze beef. Thinly slice across the grain into bite-size strips. Combine catsup, fish sauce or soy sauce, brown sugar, and lime juice. Add beef strips, tossing to coat. Let stand at room temperature for 30 minutes, stirring once. Drain beef, reserving marinade. Stir broth, gingerroot, cornstarch, and crushed red pepper into reserved marinade; set aside.
2. Pour oil into a wok or large skillet. (Add more oil, if necessary, during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil 15 seconds. Add carrots; stir-fry 3 minutes. Add onions, cucumber, and sweet pepper; stir-fry 1 to 2 minutes more or till crisp-tender. Remove from wok. Add beef to hot wok. Stir-fry 2 to 3 minutes or to desired doneness. Stir broth mixture; add to wok. Cook and stir till thickened and bubbly. Stir in vegetables; heat through. Stir peanuts into rice. Serve beef and vegetables over rice mixture. If desired, garnish with carrot strips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes

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