Nov 14, 2012

Thai Ginger Beef Stir Fry

Trying out some new things in the kitchen here at the cat ranch. This one was super easy and healthy to boot. Came out spicy and aromatic and tangy. Just the way we like it. Used mostly this recipe here, but I jazzed it a bit. As I do. Check it:

Thai Ginger Beef Stir Fry

Ingredients
  • 1 lb thinly sliced sirloin cut into bite-sized strips
  • 1/3 cup beef broth
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • Juice of 1 lime
  • 1 tbsp garlic chili sauce
  • 2 tsp corn starch
  • 1 tsp sugar
  • 2 tbsp grated fresh ginger
  • 1 cup chopped broccoli florets
  • 1 cup julienned string beans
  • 4 green onions - bias-sliced in 1 inch lengths
  • 1 tbsp cooking oil
  • Non-stick cooking spray
  • 2 cups cooked jasmine rice
 - In a bowl mix the broth, soy sauce, fish sauce, lime, garlic chili sauce, corn starch, sugar and grated ginger. Set aside.

 - Lightly coat a skillet or wok with the cooking spray and then pre-heat over medium high heat. Add the broccoli, string beans and green onions. Toss and cook for 4-5 minutes until the onions have gotten a bit crispy and the veggies are nice and tender. Remove veggies from skillet and set aside.

 - Return the skillet to the burner (medium-high heat) and add the cooking oil. Add the beef strips and stir-fry until cooked/browned. Give the liquid mixture you set aside a bit earlier a quick mix and then add to the skillet. Toss until all the beef is coated and the sauce begins to bubble and thicken.  Add the cooked veggies you had set aside and make sure everything is coated with the sauce and heat through.

 - Serve over jasmine rice.

From beginning to end, this took me about 15 minutes. Sooooo simple. Sooooo tasty. And did I mention kinda healthy?  We tend to use a bit more citrus and maybe a bit more heat in our recipes, so feel free to only use the juice of 1/2 a lime or reduce the amount of garlic chili sauce.  And we like a lot of fresh ginger, so we used quite a bit more than the original recipe stated. But a recipe is just a basic guideline. Fly your freak flag and adjust it accordingly.

Bon appetit!

6 comments:

Happy Mommy said...

Thanks for this. My Pete and I have been spending a fortune eating out at Thai restaurants but aside from a curry recipe on a label, haven't been able to try cooking it at home. We don't keep a lot of these ingredients in, so it may be a few days before we get to try this, but it sounds delicious.

Suzi Q said...

This sounds delicious! Can't wait to try it!

Hey if you want a good laugh in the kitchen try "What The F*$& Should I Make For Dinner" or www.whatthefuckshouldimakefordinner.com. The recipes themselves didn't thrill me, but if you like to be abused in the kitchen you might like it...

B.E. Earl said...

Happy Mommy - I've got a great recipe for Larb or Laab as well. It's a Thai beef salad (or any ground/minced/pulled meat) served with rice on romaine lettuce leaves.

Here's the link: http://beearl.blogspot.com/2010/10/earls-kitchen-larb.html

And here's a link for a recipe for Gaeng Massaman (chicken and potatoes in coconut milk): http://beearl.blogspot.com/2010/12/earls-kitchen-gaeng-massaman.html

B.E. Earl said...

Suzi - Who doesn't like to be abused in the kitchen? ;)

Chef Files said...

Sounds perfect, would you serve it with basmati rice or plump home cooked fries?

B.E. Earl said...

Chef - I served it with jasmine rice, but basmati would go really well. Home cooked fries...hmm, that sounds interesting. I need to work more potatoes into my evening meals.