Difference between revisions of "Thai Chili Pepper Beef"
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| − | [[category:Recipes | + | [[category:Fargelsnarf's Recipes]][[category:Beef]][[Category:Chile Pepper]][[category:Thai]][[category:Dinner]][[Category:Main Course]] |
| + | __NOEDITSECTION__ __FORCETOC__ | ||
| − | Submitted by [[:category:Recipes | + | Submitted by [[:category:Fargelsnarf's Recipes|Fargelsnarf]] |
Uploaded by [[user:Toast|Toast]] | Uploaded by [[user:Toast|Toast]] | ||
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*can of waterchestnuts(this is optional, i just like them) | *can of waterchestnuts(this is optional, i just like them) | ||
| − | [[image:tcpb1. | + | [[image:tcpb1.jpg]] |
| + | |||
| + | ==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. | *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. | ||
| − | [[image:tcpb2. | + | [[image:tcpb2.jpg]] |
*This is the mess you will end up with | *This is the mess you will end up with | ||
| − | [[image:tcpb3. | + | [[image:tcpb3.jpg]] |
*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. | *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. | ||
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*Heat some oil in a pan and add the beef and stir fry until the beef is brown. | *Heat some oil in a pan and add the beef and stir fry until the beef is brown. | ||
| − | [[image:tcpb4. | + | [[image:tcpb4.jpg]] |
*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 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. | ||
| − | [[image:tcpb5. | + | [[image:tcpb5.jpg]] |
*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. | *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. | ||
| − | [[image:tcpb6. | + | [[image:tcpb6.jpg]] |
*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. | *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. | ||
| − | [[image:tcpb7. | + | [[image:tcpb7.jpg]] |
| + | |||
| + | ==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. | *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. | ||
| − | [[image:tcpb8. | + | [[image:tcpb8.jpg]] |
and thats it. | and thats it. | ||
Latest revision as of 18:15, 12 July 2006
Submitted by Fargelsnarf
Uploaded by Toast
Contents
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.
