clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
thai beef stir fry mary berry

Mary Berry Thai Beef Stir-Fry


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.


Units Scale

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 1/2 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


  1. Prepare the Thai sauce. Combine all the ingredients for the Thai-style sauce in a bowl, ensuring a thorough mix.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve. Transfer the contents to a heated serving dish and garnish with basil before serving.
  • Prep Time: 10 minutes
  • Resting Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Lunch/Snack
  • Method: Boiling
  • Cuisine: Thai

Keywords: Thai chicken noodle soup, Mary Berry Thai chicken noodle soup