RCI-SP.005.0237.001
Spicy Coconut Beef
Submitted by Vogon Poet I threw together this recipe with some inspiration from other Thai recipes on GWS. It turned out quite well, so I decided to post it here.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- one half pound of beef1 unit
- half of an onion1 unit
- two cloves garlic1 unitminced
- one teaspoon grated ginger1 unit
- 125 mL
- two tablespoons sriracha1 unit
- one tablespoon fish sauce1 unit
- one tablespoon lime juice1 unit
- one tablespoon brown sugar1 unit
- one teaspoon corn starch1 unit
- 1 unit
- two cups (cooked volume) rice1 unit
Method
1
Slice the beef thinly against the grain into strips about ¼ inch thick, then set aside.
2
Dice the half onion into small pieces and mince the two cloves of garlic. Set aromatics aside.
3
In a small bowl, whisk together the corn starch with 2 tablespoons water to create a slurry and set aside.
4
In another bowl, combine the sriracha, fish sauce, lime juice, brown sugar, and grated ginger until well mixed.
1 minutes
5
Heat peanut oil in a large wok or skillet over high heat until shimmering, about 1 minute.
1 minutes
6
Add the beef strips to the hot oil and stir-fry until browned on all sides, 4–5 minutes. Transfer to a plate.
7
Reduce heat to medium-high and add the diced onion and minced garlic to the same wok, stirring frequently until fragrant and softened, about 2 minutes.
2 minutes
8
Pour in the coconut milk and bring to a gentle simmer, then add the sriracha-fish sauce mixture and stir to combine.
2 minutes
9
Return the beef to the wok and stir the corn starch slurry once more before pouring it into the sauce, stirring constantly to incorporate.
10
Simmer for 2–3 minutes until the sauce thickens and coats the beef, stirring occasionally.
3 minutes
11
Taste and adjust seasoning with additional fish sauce, lime juice, or sriracha as needed.
12
Serve the spicy coconut beef over the cooked rice.