Thursday, August 25, 2011

Quick and Easy Thai Beef Stir Fry

Pressed for time? Or maybe you just don't feel like spending lots of time in the kitchen. The good news is that you don't have to choose between a good meal and spending lots of time in the kitchen.

I pulled Thai Cooking, published by Bay Books, off my shelf. The cookbook is full of food pornography. It is full of beautiful photographs that make you want to make every single dish! As I was flipping through the pages looking for a recipe, I came across a section entitled "Quick Stir-Fries." There were four recipes with short paragraphs of ingredients and instructions. I decided to try the Stir-Fried Beef with Greens, which seemed very simple with a low fuss factor. I didn't spend more than 30 minutes making this dish and I served it with white rice.


Slice 14 oz lean sirloin steak across the grain into thin slices. Heat 1 tablespoon of oil in a wok or large heavy-based frying pan. Add to the pan 4 cloves of chopped garlic,

a 2 inch piece of ginger, grated (I chopped it finely),

2 teaspoons of chopped red chilies (I didn't have any on hand and substituted a few teaspoons of chili sauce) and 1 teaspoon freshly ground black pepper (I used white pepper, which is a common spice in Thai cuisine). I also added some sliced red onion;

cook for 1 minute.

Heat the wok to very hot and add 1 tablespoon of oil. Add the beef in 3 batches and stir-fry each batch for 2 minutes, tossing constantly.

Transfer the meat to a plate. Add 2 bunches of baby bok choy cut into short pieces, and some broccoli florets; toss.

Cover and steam for 1 minute. Return the meat and red onion to the wok; add 2 tablespoons of lime juice and 1 tablespoon of fish sauce.

Serve immediately with rice.

Serves 4

No comments:

Post a Comment