Thai Chili Pepper Beef

Submitted by Fargelsnarf

Uploaded by Toast

Ingredients

• 750g of rump steak, cut into strips
• 2-3 cloves of garlic, minced
• 1tbsp grated fresh ginger
• 1-2tbsp thai red curry paste (i just used sauce)
• 1 onion cut into wedges(i used 2 as they were fairly small onions)
• 1 green bell pepper chopped
• 1 red bell pepper chopped(colour doesn't really matter its just for presentation)
• baby sweetcorn(use canned if preferred)
• 220g can of bamboo shoots
• 1tbsp fish sauce
• 1tbsp brown sugar
• 125 ml beef stock
• 2-3 birdseye chillis(optional)
• oil
• can of waterchestnuts(this is optional, i just like them)

Method

• Place the strips of beef, the minced garlic, the grated ginger, the chopped chillis and curry paste into a bowl and give it a good mix around.

• This is the mess you will end up with

• If you are using fresh sweetcorn, you can cook it quickly by putting it in a bowl with 2 tbsp of water, covering with film and then put it in the microwave for about 3 minutes.

• Heat some oil in a pan and add the beef and stir fry until the beef is brown.

• When its brown take the beef out and set to the side. In the same pan you did the beef in add the wedges of onion and stir-fry for about 3 minutes over a medium heat. you may need to add a bit more oil.

• When the onions are golden add the bell peppers, corn, bamboo shoots and the water chestnuts and stir-fry for 5 minutes or until the vegtables are tender.

• Now return the beef to the pan, stir in the fish sauce, the stock and the sugar(thats what that brown dollop is) give it a good stir and simmer for 10-15 minutes, stirring occasionally. Keep an eye on the level of the stock, you want to reduce it but not too much.

Serving

• When the beef is tender its time to serve, i had these snazzy wee hot platey things lying around so i decided to use them, i just love the sound of the food sizzling as it hits the hot iron.

and thats it.