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    You are in: Home / Recipes / Thai Stir-Fried Chile Beef Recipe
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    Thai Stir-Fried Chile Beef

    Thai Stir-Fried Chile Beef. Photo by Feej

    1/1 Photo of Thai Stir-Fried Chile Beef

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Sue Lau's Note:

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

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    Units: US | Metric

    • 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 1/2-2 teaspoons red pepper flakes, to taste (optional)
    • 3/4 cup beef stock
    • 1 tablespoon cornstarch, mixed with
    • 2 tablespoons water
    • 2 tablespoons oyster sauce
    • 2 tablespoons fish sauce
    • hot steamed rice


    1. 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. 2
      In a bowl, combine ginger, sugar, soy sauce and garlic; add beef.
    3. 3
      Allow meat to marinate at room temperature for 30 minutes, or refrigerated, for up to several hours.
    4. 4
      In a wok, heat the oil; drain beef, reserving marinade.
    5. 5
      Stir-fry beef over high heat until browned; add corn, green peppers, mushroom, onion, and Thai chilies, stir-frying for 1 minute.
    6. 6
      Add marinade and beef stock; reduce heat to medium and cook for 3 minutes or until vegetables are crisp-tender.
    7. 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. 8
      Serve stir-fry with hot steamed rice.

    Ratings & Reviews:

    • on July 28, 2002


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 24, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Thai Stir-Fried Chile Beef

    Serving Size: 1 (165 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 399.3
    Calories from Fat 219
    Total Fat 24.3 g
    Saturated Fat 7.8 g
    Cholesterol 75.9 mg
    Sodium 1659.8 mg
    Total Carbohydrate 20.2 g
    Dietary Fiber 2.6 g
    Sugars 9.7 g
    Protein 25.8 g

    The following items or measurements are not included:

    lean sirloin steaks

    fresh gingerroot

    baby corn

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