Thai Beef Stir Fry

Thai Beef Stir Fry Portions: 6

Ingredients:

• 800g Beef Fillet tails
• 500g Baby Carrots
• 500g Beansprouts
• 500g Green Peppers
• 300g Shitaki or Enoki Mushrooms
• 1 Bunch of Spring Onions
• Corriander
• Cashew Nuts
• 1 Red Chilli
• 2 Star Anise
• 30ml Soy Sauce
• 3 Limes
• Tiriyaki Marinade

This recipe is my most recent creation, I made it at work for a special and seemed to have gone down well. I got the inspiration from working at my last job which was at a Thai restaurant. They served a similar which was one of my favourite dishes, the only thing was it was unbearably hot and spicy! So I have adapted it to make it even better than what I remember.

This is one of the easiest recipes I will ever put up, so if you are on the lazy side then try this one for sure!

The Beef

I have chosen Beef fillet tails to use as they are lean but not as expensive as a fillet. Its a hard one to toss up between how to cook the beef. I would choose either to cut it into small strips and flash fry it, however personally I would slow cook it in the marinade for at least 5 hours in a bag at about 80 degrees Celsius. Doing it this way means you will collect every bit of meat flavour that comes out along with the marinade and all of this will make the basis of your stir fry juices even more amazing! Once you have cooked the beef, cool it down and shred it into smaller pieces and separate from the juices

The Juice

Once you have separated the juices from the meat, to make the liqueur. Put it in a saucepan and heat up with star anise, lime juice, soy sauce, coriander stalks and half a chilli (but if you want it hotter, throw the whole chilli in) Bring this to the boil and then pass off through a sieve to remove all the big and small bits. Remember to taste it and add more of anything if you feels it needs it.

 

The Vegetables

 

 

The Vegetables are so simple, cut the baby carrots into small pieces lengthways, thinly slice the green peppers and fry in a hot pan or wok with the bean sprouts for a couple of minutes. Add the Enoki mushrooms, and if you cant get Enoki mushrooms then Shitaki Mushrooms will work just as well. Then add the spring onions and beef along with a drop of the liqueur make sure it heats up well.

And just to finish add some crushed cashew nuts and roughly chopped coriander and that is it!

If you really cant be bothered to make this recipe you should be ashamed! So wonderfully tasty as well as being simple the should be no reason not to do it, especially if you enjoy oriental foods!