RCI-SP.003.0673.001
Thai Chili Pepper Beef
Submitted by Fargelsnarf Uploaded by Toast
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- of rump steak750 gcut into strips
- of garlic2-3 clovesminced
- 1 tbsp
- thai red curry paste (i just used sauce)1-2 tbsp
- onion cut into wedges(i used 2 as they were fairly small onions)1 unit
- 1 unit
- 1 unit
- baby sweetcorn(use canned if preferred)1 unit
- can of bamboo shoots220 g
- 1 tbsp
- 1 tbsp
- 125 ml
- birdseye chillis(optional)2-3 unit
- 1 unit
- of waterchestnuts(this is optional1 cani just like them)
Method
1
Cut rump steak into thin strips against the grain, approximately ¼-inch thick. Pat dry with paper towels to remove excess moisture for better searing.
2
Prepare all vegetables: mince garlic, grate ginger, cut onion into wedges, chop green and red bell peppers into bite-sized pieces, slice baby sweetcorn lengthwise if fresh, and drain bamboo shoots and water chestnuts if using canned.
15 minutes
3
Heat oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Working in batches to avoid crowding, sear beef strips for 1-2 minutes per side until browned, then transfer to a plate.
8 minutes
4
Reduce heat to medium and add minced garlic and grated ginger to the same wok, stirring constantly for 30 seconds until fragrant.
1 minutes
5
Add Thai red curry paste and stir vigorously to combine with the garlic and ginger, cooking for 1-2 minutes until the paste deepens in color and releases its oils.
2 minutes
6
Pour in beef stock and stir to deglaze the wok, scraping up any browned bits from the bottom. Add fish sauce and brown sugar, stirring until the sugar dissolves.
2 minutes
7
Return the seared beef to the wok along with any accumulated juices. Stir to coat the beef in the curry sauce.
1 minutes
8
Add onion wedges, green and red bell peppers, baby sweetcorn, and bamboo shoots to the wok. Stir-fry over medium-high heat, maintaining movement to prevent sticking, for 5-7 minutes until vegetables are tender-crisp.
6 minutes
9
Add water chestnuts and whole birdseye chillis if using, stirring gently to incorporate without breaking the chillis. Simmer for 1-2 minutes to warm through and allow flavors to meld.
2 minutes
10
Taste and adjust seasoning as needed, adding more fish sauce for saltiness or brown sugar for sweetness. The sauce should coat the beef and vegetables evenly.
11
Transfer to a serving dish and serve immediately while hot, ideally over jasmine rice or noodles.