Name: Mary Berry Thai Beef Stir-Fry
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6
Cuisine: Thai
Ingredients: 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; 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.

Mary Berry Thai Beef Stir-Fry

Description

Ingredients

For the Thai-style sauce:

For the marinade:

Instructions