Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

Thai beef curry stir-fry

Thai beef curry stir-fry
Prep time10 min
Cook time10 min
Total time20 min
Servings5
01

Ingredients

  • 500 g lean beef strips
  • 2 tbsp vegetable oil
  • 2.3 tbsp Thai green curry paste, to taste
  • 1 red onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 150 g sugar snaps, trimmed
  • 1 bunch baby bok choy, cut into 3cm lengths, stems and leaves separated
  • 1 tbsp fish sauce (optional)
02

Step-by-step method

  1. 01
    Place beef in a large snap-lock bag, add half the oil and toss to coat. Heat a large wok or non-stick frying pan over high heat. Stir-fry beef, in batches, for 1-2 minutes or until browned. Set aside on a plate.
  2. 02
    Add remaining oil to wok or pan over medium-high heat. Add curry paste and onion and stir-fry for 1 minute or until fragrant. Add capsicum, sugar snaps, bok choy stems and a tablespoon of water and stir-fry for 2-3 minutes. Add bok choy leaves and cook for 1 minute. Return beef and fish sauce (if using) to wok, toss to heat through and season to taste.
  3. 03
    Serve beef stir-fry with rice, coriander and lime wedges.
03

Chef's tips

  • When stir-frying the meat wait at least 30 seconds before tossing or stir-frying. This gives the meat a chance to brown, giving it good colour and flavour.
  • The second side will take a little less time to cook.
  • Once you return the meat to the wok, take care that it does not boil in the liquid or it will toughen. Stir-fry only to combine and warm through.
  • Beef mince would also work well in this recipe.
  • Use a pre-chopped stir-fry vegetable mix if you are short of time.
  • Add 1/4 cup (60ml) coconut milk, if desired, instead of water for a creamy stir-fry.