Red Hot Beef Stir-Fry
Serving Size : 4 Preparation Time :0:20
Categories: "Main
Meal" Cuisine: "Thai Style"
500 grams rump or fillet beef -- cut into thin strips
3 inches ginger -- crushed to a pulp
3 cloves garlic -- crushed to a pulp
200 grams baby corn
1/2 bunch spring onion -- cut into 3cm lengths
200 grams mange tout/snow peas
1/2 red capsicum/bell peppers
2 hot red chillis -- thinly sliced
2 hot green chillis -- thinly sliced
2 tablespoons fish sauce
125 milliliters water
1 tablespoon soy sauce
2 teaspoons cornflour
3 tablespoons coriander leaves -- chopped coarsely
ground nut oil for stir frying
Combine the water and both sauces. In a separate jug blend the cornflour with about a tablespoon of the liquid making sure there are no lumps, keep to one side until required.
Quickly stir fry half the beef in the wok, put to one side with the vegetables and stir fry the remaining beef.
Return the first portion of beef to the wok with the vegetables, toss till heated through then add the blended cornflour and remaining liquid. Bring to the boil, stir in the sliced
chillis and chopped coriander leaves. Serve with steamed rice.
Start to Finish Time: 0:20"
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