Thai-style or­ange beef

The Mail on Sunday - You - - Foodtablesfortwo -

I love the sweet, pun­gent flavours of Thai cui­sine com­bined with Chinese spic­ing – they work per­fectly to­gether. Add cooked wide rice noo­dles at the end, if you like, and toss through some cashews for a protein-rich crunch. SERVES 2 476 CALS PER SERV­ING 1 tbsp rape­seed oil 1 large red onion, finely sliced into wedges 1 stalk of lemon­grass, finely grated 1 red chilli, de­seeded and sliced pinch of ground black pep­per FOR THE BEEF 2 x 200g sir­loin steaks, fat trimmed off, sliced into 1cm thick strips ½ tsp Chinese five-spice pow­der pinch of sea salt flakes pinch of ground black pep­per 1 tbsp corn­flour FOR THE SAUCE 1 tbsp low-sodium light soy sauce 1 tbsp fish sauce 1 tsp caster sugar juice of 1 large or­ange juice of 1 lime 1 tbsp corn­flour TO SERVE 2 spring onions, finely sliced small hand­ful of fresh mint leaves small hand­ful of fresh co­rian­der leaves water­cress leaves, to serve sriracha chilli sauce (or your favourite, op­tional)

Place all the in­gre­di­ents for the beef in a bowl and toss to­gether, then set aside.

Whisk to­gether all the in­gre­di­ents for the sauce in a jug and stir well to dis­solve the sugar. Set aside.

Heat a wok over a high heat un­til smok­ing and add the rape­seed oil. Add the red onion and stir-fry for 10 sec­onds un­til it starts to soften. Add the grated lemon­grass and red chilli and toss for a few sec­onds, then add the beef and sear and brown for 10 sec­onds. Flip the beef over and toss for 20 sec­onds un­til the beef is coloured and seared on the out­side but is still medium on the in­side (cook for an­other minute if you want it well done).

Pour in the sauce and toss for 30 sec­onds un­til the beef is well-coated and has ab­sorbed the flavours in the pan. Sea­son with ground black pep­per.

Take off the heat im­me­di­ately and trans­fer to a serv­ing plate. Gar­nish with the spring onions, fresh herbs and water­cress and toss at the ta­ble be­fore eat­ing. If you like a lit­tle ex­tra spice, serve with a side of your favourite chilli sauce.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.