Thai-Style Sticky Beef Stir Fry
Another week, another delicious stir fry dish for you to try. This time it's Thai-inspired with basil, fennel and lime in the mix as well as the usual chilli, garlic and ginger combination.
As always, you can swap out the beef for chicken, fish or tofu but if you're a meat-eater, I have to say the steak works particularly well here. As with all stir fry dishes, this takes a little bit of preparation and then it all gets chucked into a wok and you can have it on the table in a matter of minutes - enjoy!
Thai-Style Sticky Beef Stir Fry
Serves 4
sea salt and freshly ground black pepper
Mix the cornflour, tamari/soy, honey, garlic granules and half the chilli in a small bowl with 2 tbsp water. Grate in half the ginger, mix and set aside. Heat a large griddle or frying pan over a high heat.
Chop the rest of the ginger into matchsticks. Heat a drizzle of oil in a large frying pan or wok over a high heat. Add the garlic slices, ginger and remaining chilli to the pan. Once lightly coloured, add the stir fry veg and continue to cook until starting to wilt. Add the sauce and the noodles then reduce the heat to medium. The sauce should thicken and the noodles should soften.
Meanwhile, rub the steaks all over with a touch of oil and season liberally with salt and pepper. Cook on the hot the griddle/frying pan for 2 minutes on each side. Remove from the heat and wrap in tin foil to rest for a further 2 minutes.
Add any resting juices from the steaks to the noodles pan along with the basil, fennel, vinegar (if using) and lime juice. Stir to combine then remove from the heat. Slice the steak against the grain into strips then add to the noodle mixture. To serve, divide between four bowls and enjoy!
As always, you can swap out the beef for chicken, fish or tofu but if you're a meat-eater, I have to say the steak works particularly well here. As with all stir fry dishes, this takes a little bit of preparation and then it all gets chucked into a wok and you can have it on the table in a matter of minutes - enjoy!
Thai-Style Sticky Beef Stir Fry
Serves 4
oil
1 tsp cornflour
2 tbsp tamari/soy sauce
1 tsp honey
1 tsp garlic granules
1 red chilli, finely sliced
6cm piece fresh ginger, peeled
2 garlic cloves, finely sliced
2 x ribeye steaks
2 x 300g pack mixed stir fry veg
15g fresh basil, roughly chopped
1 tsp fennel seeds
1 tsp rice wine vinegar (optional)
2 limes, juice only
2 x 150g pack straight to wok noodlessea salt and freshly ground black pepper
Mix the cornflour, tamari/soy, honey, garlic granules and half the chilli in a small bowl with 2 tbsp water. Grate in half the ginger, mix and set aside. Heat a large griddle or frying pan over a high heat.
Chop the rest of the ginger into matchsticks. Heat a drizzle of oil in a large frying pan or wok over a high heat. Add the garlic slices, ginger and remaining chilli to the pan. Once lightly coloured, add the stir fry veg and continue to cook until starting to wilt. Add the sauce and the noodles then reduce the heat to medium. The sauce should thicken and the noodles should soften.
Meanwhile, rub the steaks all over with a touch of oil and season liberally with salt and pepper. Cook on the hot the griddle/frying pan for 2 minutes on each side. Remove from the heat and wrap in tin foil to rest for a further 2 minutes.
Add any resting juices from the steaks to the noodles pan along with the basil, fennel, vinegar (if using) and lime juice. Stir to combine then remove from the heat. Slice the steak against the grain into strips then add to the noodle mixture. To serve, divide between four bowls and enjoy!
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