Mary Berry Thai Beef Stir-Fry
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.