Thai steak stir-fry
- December 2008
- Juice of 2 limes
- 3 tbsp fish sauce
- 2 tbsp soft brown sugar
- 1 red chilli, deseeded and sliced
- 2 tbsp rice vinegar
- 2 small sirloin steaks
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 200g tenderstem broccoli
- 2 red peppers, deseeded and sliced
- 2 pak choi, quartered
- Handful beansprouts
- Mix together the juice of 2 limes, 3 tbsp fish sauce, 2 tbsp soft brown sugar, 1 red chilli, deseeded and sliced, and 2 tbsp rice vinegar in a jug.
- Heat a large, heavy frying pan or griddle. Brush 2 small sirloin steaks with olive oil, season and cook for 2 minutes each side. Set aside to rest.
- Heat 1 tbsp sesame oil in a wok or frying pan and stir-fry 200g tenderstem broccoli with a splash of water for 2 minutes. Add 2 red peppers, deseeded and sliced, 2 pak choi, quartered, and a good handful beansprouts, and cook for a few minutes.
- Pour over the chilli dressing and toss well. Slice the beef and serve on the stir-fried vegetables.
For this stir-fry, save money by swapping in vegetables you already have in the fridge, so try spinach, regular broccoli, sugar snaps and yellow or green peppers
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