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Serves
US | Metric
Ingredients
  • 500 g Lean diced beef
  • 1 Red onion (finely chopped)
  • 1 Thumb sized piece of ginger (finely chopped)
  • 3 Garlic cloves (finely chopped)
  • 2 Red chillies (seeds out and finely chopped)
  • 125 ml Beef stock
  • 2 tbsps Soy sauce
  • 2 tbsps Honey
  • ½ Lime (juice only)
  • Salt and pepper
  • 2 tbsps Oil of choice (I use avocado)
Garnishing
  • Spring onion (finely chopped)
  • Sesame seeds
  • Chilli flakes (optional)
Thai beef stir fry Thai beef stir fry

Thai beef stir fry

The flavour combos in this dish are absolutely wonderful. If you love Thai food then this is a bit of you.

Prep 10 minutes
Total 30 minutes
  1. Bring the beef to room temperature - season well with a good pinch of salt and pepper.
  2. Heat a large pan on a medium-high heat before adding 2 tbsps of oil followed by the beef. Brown evenly all sides for around 2 minutes. Once browned, remove from the pan and set aside.
  3. In the same pan, add the onion, garlic, ginger, chillies and season with a pinch of salt. Reduce the heat to medium-low and soften for 5 minutes stirring continuously.
  4. After the vegetables have softened, add 125 ml of beef stock, 2 tbsps soy sauce and 2 tbsps honey. Stir well before bringing to the boil. Once brought to the boil, reduce to a simmer and add the beef back into the pan. Allow to simmer for around 10 minutes or until the sauce has thickened slightly and the beef is cooked to your liking. After 10 minutes, turn off the heat and squeeze the juice of half a lime into the pan and stir well. Season to taste before serving.
  5. I served the thai beef on top of some brown rice which I cooked according to packet instructions with a side of tenderstem broccoli.
  6. Garnish with freshly chopped spring onion, sesame seeds and chilli flakes.
Thai beef stir fry Thai beef stir fry

Thai beef stir fry

The flavour combos in this dish are absolutely wonderful. If you love Thai food then this is a bit of you.

favorite
print
rate
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 500 g Lean diced beef
  • 1 Red onion (finely chopped)
  • 1 Thumb sized piece of ginger (finely chopped)
  • 3 Garlic cloves (finely chopped)
  • 2 Red chillies (seeds out and finely chopped)
  • 125 ml Beef stock
  • 2 tbsps Soy sauce
  • 2 tbsps Honey
  • ½ Lime (juice only)
  • Salt and pepper
  • 2 tbsps Oil of choice (I use avocado)
Garnishing
  • Spring onion (finely chopped)
  • Sesame seeds
  • Chilli flakes (optional)

  1. Bring the beef to room temperature - season well with a good pinch of salt and pepper.
  2. Heat a large pan on a medium-high heat before adding 2 tbsps of oil followed by the beef. Brown evenly all sides for around 2 minutes. Once browned, remove from the pan and set aside.
  3. In the same pan, add the onion, garlic, ginger, chillies and season with a pinch of salt. Reduce the heat to medium-low and soften for 5 minutes stirring continuously.
  4. After the vegetables have softened, add 125 ml of beef stock, 2 tbsps soy sauce and 2 tbsps honey. Stir well before bringing to the boil. Once brought to the boil, reduce to a simmer and add the beef back into the pan. Allow to simmer for around 10 minutes or until the sauce has thickened slightly and the beef is cooked to your liking. After 10 minutes, turn off the heat and squeeze the juice of half a lime into the pan and stir well. Season to taste before serving.
  5. I served the thai beef on top of some brown rice which I cooked according to packet instructions with a side of tenderstem broccoli.
  6. Garnish with freshly chopped spring onion, sesame seeds and chilli flakes.