Thai Stir-Fried Chile Beef |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Spicy or not; it's your option. ;) Prep time does not include marinating time, so allow time for that. Ingredients:
1 lb lean sirloin steaks, partially frozen |
1 inch fresh gingerroot, minced |
1 tablespoon brown sugar |
2 tablespoons soy sauce |
2 cloves garlic, minced |
2 tablespoons vegetable oil |
1 can baby corn, rinsed and drained |
2 green bell peppers, cored,seeded and cut into 1/2 inch squares |
5 fresh shiitake mushrooms, stemmed and sliced |
1 white onion, cut into slivers |
4 -6 thai red chili peppers, seeded,and sliced into strips or 1 1/2-2 teaspoons red pepper flakes, to taste (optional) |
3/4 cup beef stock |
1 tablespoon cornstarch, mixed with |
2 tablespoons water |
2 tablespoons oyster sauce |
2 tablespoons fish sauce |
hot steamed rice |
Directions:
1. Slice beef thinly into 1 x2 pieces (if you do this while it is partially frozen, the pieces will be much thinner, and the process easier).
2. In a bowl, combine ginger, sugar, soy sauce and garlic; add beef.
3. Allow meat to marinate at room temperature for 30 minutes, or refrigerated, for up to several hours.
4. In a wok, heat the oil; drain beef, reserving marinade.
5. Stir-fry beef over high heat until browned; add corn, green peppers, mushroom, onion, and Thai chilies, stir-frying for 1 minute.
6. Add marinade and beef stock; reduce heat to medium and cook for 3 minutes or until vegetables are crisp-tender.
7. Meanwhile, stir the cornstarch mixture, oyster, and fish sauces together in a small bowl; stir them into the stir-fry, blending them in well, until mixture thickens.
8. Serve stir-fry with hot steamed rice.
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