Mary Berry Thai Beef Stir-Fry
Calories: 238.15|Fat: 14.16|Carbohydrates: 12.25|Protein: 16.34
| 20 minutes
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In Mary Berry Thai Beef Stir Fry, tender rump steak is marinated in a mixture of chilli, lime juice, and soy sauce and cooked in a rich and creamy coconut-based sauce.
This Mary Berry Thai Beef recipe is a mouthwatering Thai 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.
Why you’ll like it
- Thai Culture: Watching Thai dramas or TV shows will immerse you in their rich culture, and delicious food that is strong to resist. My go-to Thai food is definitely the Thai Green Chicken Noodle Soup.
- Thai Stir-Fry: This dish perfectly balances spicy, sweet, and savory notes, much like other Asian stir-fries. Even without the beef, the veggies in Thai vegetable stir-fry are always something I look forward to
- Spicy Kick: Nothing beats the tender beef immersed in a spicy mixture, mellowed by the coconut cream
Tips
- Make sure to slice the beef into long strips to ensure even cooking.
- If you prefer a thicker sauce, increase the amount of cornflour in the Thai-style sauce.
- 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.
- Feel free to add other vegetables like broccoli or mushrooms for extra variety.
- For a spicier kick, add more red Thai curry paste or fresh chilli. Otherwise, if you’re not a fan of spicy food, reduce the amount of red Thai curry paste or omit it altogether.
- Add a squeeze of fresh lime juice before serving for an extra burst of citrus flavour.
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.
Serving Mary Berry Thai Beef Stir Fry
This Mary Berry Thai Beef Stir-Fry pairs perfectly with steamed jasmine rice or spicy 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.
Health Info
- Calories: 238.15
- Sugar: 5.66
- Sodium: 778.12
- Fat: 14.16
- Carbohydrates: 12.25
- Fiber: 2.74
- Protein: 16.34
Thai Beef Stir Fry Recipe
Fat: 14.16|Carbohydrates: 12.25|Protein: 16.34
Description
In Mary Berry Thai Beef Stir Fry, tender rump steak is marinated in a mixture of chilli, lime juice, and soy sauce and cooked in a rich and creamy coconut-based sauce.
Ingredients
For the Thai-style sauce:
- 2 tsp fresh root ginger finely grated
- 1 tbsp red Thai curry paste
- 160 ml (1 can) coconut cream
- 1 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 1 tsp light muscovado sugar
- 2 tsp cornflour
- 350 g (12 ounces) rump steak sliced into long strips
For the marinade:
- 1 red chilli deseeded and finely chopped
- ½ lime juice
- 1 tbsp soy sauce
- 2 tbsp sunflower oil
- 175 grams (6 oz) 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 tbsp fresh Thai basil leaves chopped
Instructions
- Combine all the ingredients for the Thai-style sauce in a bowl, ensuring a thorough mix.
- 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.
- 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.
- 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.
- 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.
- Transfer the contents to a heated serving dish and garnish with basil before serving.
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