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Thai-style Beef Stir-Fry

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from Gordon Ramsay

List of Ingredients

* 400g beef fillet, trimmed and cut into thin strips (1 lb)
* Sesame oil
* 1 garlic clove, peeled and sliced
* 2cm knob of fresh root ginger, peeled and cut into matchsticks
* Half a red chilli, trimmed and roughly sliced
* 1 carrot, peeled and thinly sliced on the diagonal
* 150g chestnut mushrooms, trimmed and quartered
* 1 red pepper, cored, deseeded and sliced into thin strips
* 150g mange tout (young pea pods or snow peas)
* 150g asparagus cut in half
* 2 spring onions, trimmed and sliced on the diagonal
* Sea salt and freshly ground black pepper
* 3 tbsp sunflower oil
* Handful of Thai sweet basil (or coriander) leaves, to garnish

For the rice

* 200g jasmine rice per person
* 2 star anise
* Handful Thai basil
* 2 slices of galangal root (if you can't find this asian aromatic
root sub ginger)
* Small handful of coriander, chopped

For the sauce:

* 2 tbsp light gf soy sauce
* 3 tbsp oyster sauce
* 1 tbsp rice vinegar


Recipe

1. Rinse the rice under cold running water. Place in pan water (approx 400ml) with a touch of salt, 2 star anise, a small handful of Thai basil and a slice of galangal. Bring to the boil then simmer for approximately 10 minutes according to packet instructions.

2. Have the beef and all the aromatics and vegetables chopped and ready before you begin to cook.

3. For the sauce, mix all the ingredients together in a small bowl and set aside. Drizzle the beef with sesame oil making sure all the pieces are coated and season with salt and pepper.

4. 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 just until brown on the surface, but still medium rare in the middle. Remove to a plate and repeat with the
remaining beef. Set the beef aside.

5. Add a little more oil to the pan 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 carrots and a splash of water (this will create steam, which will help to cook the vegetables evenly). After a minute, toss in the red pepper, asparagus and mange tout. Stir-fry for another 2 minutes or until the vegetables are just tender.

6. Give the sauce a stir and pour into the wok, then return the beef to the pan. Toss over the heat for another minute until the sauce has thickened. Add the chopped coriander towards the end of cooking. Turn off the heat and stir in the spring onions.

7. Spoon the stir-fry onto warm plates and scatter over the basil leaves.

Serve at once, with steamed jasmine rice.