Thai Beef Stir Fry
This savory and aromatic Thai beef stir-fry is bursting with flavors that will delight your taste buds. The sauce, with its perfect balance of oyster sauce, rice wine, and Thai fish sauce, adds a depth of umami that complements the tender beef and vibrant red peppers. Each bite is a medley of textures and tastes, enhanced by the zing of lime and the heat of fresh chilies. Serve this delectable dish with a side of fluffy rice and a runny-yolk fried egg for a satisfying meal that transports you to the bustling streets of Thailand.
— Constant Cookbook
Ingredients
- 4 coriander
- 4 garlic
- 5 chillies
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- 2 tbsp soy sauce
- 2 tbsp Thai fish sauce
- ½ lime
- 4 birds’-eye chillies, chopped
- 4 garlic
- ½ tsp coarse sea salt
- , for frying vegetable oil
- 10 Thai shallots
- 700g/1lb 9oz beef (either sirloin
- 1 small red pepper
- 4 free-range eggs
- 2 tbsp Thai fish sauce
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1½ tbsp palm sugar
- a good handful of Thai basil
- freshly cooked rice
Instructions
- For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls.
- For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind 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 doesnât burn. Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes.
- In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny
- Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice and sauce on the side.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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