In Mary Berry’s flavorful beef stir fry, you’ll discover a delightful infusion of Thai-inspired tastes featuring ginger, red curry paste, coconut, and Thai basil. This dish is not only quick and easy but also prepared all in one go. Don’t renounce cooking this soup just because you miss ingredients – if you don’t find Thai basil mint is an excellent substitute.
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Why you’ll like it
There are several reasons why you’ll fall in love with this Mary Berry Thai Beef Stir-Fry recipe:
- Asian beef stir-fry. Incredibly flavorful, with a perfect balance of spicy, sweet, and savoury notes. The tender beef and crunchy vegetables create a delightful texture contrast that keeps every bite interesting.
- Quick and easy to make. Making it a great option for busy weeknights when you want a delicious meal without spending hours in the kitchen.
- Versatile. this recipe allows for customization, so you can adjust the spice level or add more vegetables according to your preference.
- Crowd-pleases. Though the recipe is easy to make and can be whipped up in a matter of minutes, it will impress your guests and make you feel like a master chef in your own kitchen. Just remember to leave enough time for the marination.
Mary Berry Thai Beef Stir Fry Recipe
What is the Mary Berry Thai Beef Stir Fry?
This recipe is a mouthwatering Thai-style beef stir-fry that combines tender rump steak with a rich and creamy coconut-based sauce. The sauce is made with a blend of ginger, red Thai curry paste, coconut cream, sweet chilli sauce, soy sauce, and a touch of muscovado sugar for a hint of sweetness. The beef is marinated in a mixture of chilli, lime juice, and soy sauce to infuse it with incredible flavours. The dish is then stir-fried with baby corn, yellow pepper, pak choi, and onion, creating a colourful and vibrant medley of vegetables. Finally, it is garnished with freshly chopped Thai basil leaves for an added burst of freshness.
- Fresh ginger – 2 tsp finely grated fresh root ginger
- Red Thai curry paste – 1 tbsp red Thai curry paste
- Coconut cream – 1 x 160ml can of coconut cream
- Chilli sauce – 1 tbsp sweet chilli sauce
- Soy sauce – 2 tbsp soy sauce
- Sugar – 1 tsp light muscovado sugar
- Cornflour – 2 tsp cornflour
- Rump steak – 350g (12oz) rump steak, sliced into long strips
- Red chilli – 1 red chilli, deseeded and finely chopped
- Lime juice – juice of ½ lime
- Soy sauce – 1 tbsp soy sauce
- Sunflower oil – 2 tbsp sunflower oil
- Baby corn – 175g (6oz) baby corn, cut into 3 lengthways
- Yellow pepper – 1 small yellow pepper, deseeded and thinly sliced
- Pak choi – 2 pak choi, sliced into chunks
- Onion – 1 onion, thinly sliced
- Thai basil leaves – 2 tbsp freshly chopped Thai basil leaves
- Make sure to slice the beef into long strips to ensure even cooking.
- For a spicier kick, add more red Thai curry paste or fresh chilli.
- If you prefer a thicker sauce, increase the amount of cornflour in the Thai-style sauce.
- Feel free to add other vegetables like broccoli or mushrooms for extra variety.
- To save time, you can marinate the beef in advance and refrigerate it until ready to cook.
Variations for the Thai Beef Stir Fry (Mary Berry)
- For a vegetarian version, substitute the beef with tofu or your favourite meat alternative.
- If you’re not a fan of spicy food, reduce the amount of red Thai curry paste or omit it altogether.
- Experiment with different vegetables like snap peas, carrots, or bell peppers to customize the stir-fry to your liking.
- Add a squeeze of fresh lime juice before serving for an extra burst of citrus flavour.
Serving Mary Berry Thai Beef Stir Fry
This Mary Berry Thai Beef Stir-Fry pairs perfectly with steamed jasmine rice or noodles. The fragrant and fluffy rice or the tender noodles will soak up the delicious sauce, creating a satisfying and complete meal. You can also serve it with a side of fresh cucumber slices or a crisp green salad to add a refreshing element to the dish. Don’t forget to garnish with additional Thai basil leaves for an extra pop of flavour and visual appeal.
Storing the Thai Beef Stir-Fry
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat the stir-fry in a pan over medium heat until warmed through. However, it’s best to enjoy this dish fresh to fully savour its flavours and textures.
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Mary Berry Thai Beef Stir-Fry
For the Thai-style sauce:
- 2 teaspoons fresh root ginger finely grated
- 1 tablespoon red Thai curry paste
- 160 millilitres 1 can of coconut cream
- 1 tablespoon sweet chilli sauce
- 2 tablespoons soy sauce
- 1 teaspoon light muscovado sugar
- 2 teaspoons cornflour
- 350 grams 12 ounces rump steak, sliced into long strips
For the marinade:
- 1 red chilli deseeded and finely chopped
- juice of ½ lime
- 1 tablespoon soy sauce
- 2 tablespoons sunflower oil
- 175 grams 6 ounces baby corn, cut into 3 lengthways
- 1 small yellow pepper deseeded and thinly sliced
- 2 pak choi sliced into chunks
- 1 onion thinly sliced
- 2 tablespoons fresh Thai basil leaves chopped
- Prepare the Thai sauce. Combine all the ingredients for the Thai-style sauce in a bowl, ensuring a thorough mix.
- Marinade the steak strips. Place the steak strips in a separate bowl and add the marinade comprising chili, lime juice, and soy sauce. Coat the steak strips well, allowing them to marinate for approximately 30 minutes.
- Sauté the beef. In a non-stick frying pan, heat 1 tablespoon of oil over high heat. Add the beef, excluding the marinade, and sauté until it achieves a golden brown hue. Remove the beef from the pan and set it aside.
- Stir-fry the veggies. Add the remaining oil to the pan, along with baby corn, pepper, pak choi, and onion. Stir-fry over high heat for about 3 minutes.
- Mix the sauce and beef. Pour in the Thai-style sauce and the reserved marinade, stirring continuously for 2 minutes until the mixture thickens. Reintroduce the beef to the pan and season with salt and freshly ground black pepper.
- Serve. Transfer the contents to a heated serving dish and garnish with basil before serving.