Thai Beef
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef (topside)
- 1 tablespoon sugar, brown
- 3 teaspoon ginger, grated
- 1 onion (s), finely chopped
- 1 onion (s), eighth
- 2 teaspoons garlic, finely chopped
- 1 tablespoon soy sauce, dark
- 3 tablespoon rapeseed oil, tasteless
- 3 spring onions, cut diagonally into rings approx. 2 cm wide
- 1 glass corn on the cob (drained weight approx. 200 g)
- 100 g bamboo slices (bamboo shoots, lass)
- 4 chilli pepper (s) (Bird`s Eye), finely chopped
- 2 tablespoon fish sauce
- 125 ml water
- 1 teaspoon cornstarch
Print Recipe
Pin Recipe Instructions
- Make a marinade of sugar, ginger, onions, garlic and soy sauce, cut the meat into thin strips and marinate for about 1 hour. Turn around from time to time.
- Heat the oil in a wok. Fry the spring onions, baby corn, bamboo shoots and chili peppers, stirring constantly. Remove after about 1-2 minutes. Now put the meat in the wok and stir-fry until it turns color. Mix the fish sauce, water and cornstarch and add to the meat together with the marinade. Let everything reduce a little, then put the vegetables back in the wok. Cook everything for another 2 minutes while stirring.
- Rice goes well with it.
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