I decided the other day to do something a bit different from the usual beef & black bean or oyster sauce.
So I popped into Internet land a looked at Thai recipes. This is a compilation of several recipes.
The beef was super tender because I decided to stir fry it till it was just changing color and removed while still a little pink then returned it right at the end while I thickened the sauce slightly.
I served it with steamed rice and fresh mint and coriander from my new little coriander plant. I also added some of my vietnamese mint.
The freshness of the herbs really lightened the dish. You could also top with fresh chilli.
Thai Beef Stirfry
750gm piece rump steak, 1/2 red onion cut into slices, 1 large or 2 medium carrots peeled cut in half lengthwise then on the angle, 1 stalk celery cut into 1/2cm slices on the angle, 1 red capsicum seeds removed sliced into lengths, 1 pak Choy/bok Choy cut in 1/2 width wise slice leaves 2cm slices then cut of end wash stems if necessary slice on angle into 1 cm slices, 1bunch brocollini cut width wise into 4 pieces, 2cm piece ginger peeled and grated, 2 cloves garlic peeled and grated, 1 cup of each fresh mint leaves & coriander leaves. 1/2 water
Marinade - 2 tbsps light soy sauce, 2 tsps cornflour, 2 tsps oyster sauce, 2 tbsps Shaoxing wine.
Mix together in a small bowl add beef stir.
Sauce - 1 tbsp lime juice, 2 1/2 tbsps oyster sauce, 1 tbsp dark soy, 2 tsps sweet chilli sauce ,2 tsps fish sauce, 3 tsps cornflour
Mix together in a small bowl.
Now the best way to get the beef cut into very thin strips is to cut it while it's a bit frozen. I cut mine after it had been out of the freezer for about an hour. If your meat is fresh put it into the freezer for about 1/2 - 3/4 hour to freeze it slightly.
Cut away all the fat and slice into very thin strips about 5 cms long. Add to marinade, stir leave while chopping the vegetables.
Heat 2 tbsps oil in a wok till very hot. Add 1/3 of beef draining off marinade. Stirfry 1 minute until meat is starting to loose it's pinkness, remove to a plate. Continue in the same way with remaining meat. Add any leftover marinade to the sauce mixture. You may need to add extra oil while cooking the beef.
If the base of your wok is covered in cooked on marinade add some water let boil 2-3 minutes while scrapping the bottom, tip out. Add 2 tbsps oil heat till hot.
When the oil is hot add all the vegetables, stirfry 2-3 minutes add water, garlic & ginger. Stir, cover cook 2-3 minutes remove lid add beef & sauce. Stirfry 1 minute or until sauce starts to thicken. Add most of herbs, save some for the top.
Serve with steamed rice.
