Thai Stir-Fried Chile Beef

Total Time
25mins
Prep 15 mins
Cook 10 mins

Spicy or not; it's your option. ;) Prep time does not include marinating time, so allow time for that.

Ingredients Nutrition

  • 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 12-2 teaspoons red pepper flakes, to taste (optional)
  • 34 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.

Reviews

(4)
Most Helpful

Tasty stir-fry - I very much agree that slicing the beef while half-frozen makes it much easier. I used Thai green chilis and a little crushed red pepper. The one thing that I will change the next time I make it is the sauce - it turned out fairly runny. Next time, I'm going to add 1-2 teaspoons more of cornstarch, and cut the beef broth to 1/2 cup, instead of 3/4 cup.

ChrisMc July 28, 2002

This recipe was fantastic - my husband cooked it for me on Saturday night and it was devine - very authentic. Will be trying it again very soon.

rukhsana.amin November 24, 2008

Very good! As you can tell from the picture, I changed some of the veggies. Can't get dh to touch bell peppers or mushrooms. But he loves bamboo shoots & waterchestnuts. Whatever! This had a very nice flavor & was wonderfully hot. Think I'll back off the thai peppers a touch next time. We had to keep taking breaks. But, of course, we went back for more. Thank you very much for the lovely recipe. I will probably try it again with pork & chicken. But we really liked the beef.

Feej August 16, 2007

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