Aromatic, tasty and good for you — this Easy Thai beef stir-fry ticks all the right boxes. Use a pack of ready prepared stir-fry veg for speed or if you have any veg in the fridge to use up, they’d be great too!
- 1 tbsp corn or vegetable oil
- 1 thick piece of rump or rib-eye steak (about 300g/10oz)
- 1 romano red pepper, cut into thin rings, deseeded
- 4 spring onions, trimmed and thinly sliced
- 300g pack fresh stir-fry veg mix (we used one from M&S)
- 275g pack fresh fine egg noodles
- For the stir-fry sauce
- 30g (1oz) unsalted cashews or peanuts
- 1 shallot, peeled and finely chopped
- 1⁄2-1 large green chilli, deseeded and finely diced
- 1 clove garlic, peeled and crushed
- 1 tsp finely grated fresh ginger
- 2 tsps soft brown sugar
- 3 tsps Thai fish sauce
- 3 tsps toasted sesame oil
- Grated zest and juice of 1 juicy lime
- 25-30g (1oz) fresh coriander
To make the sauce: Set the oven to 180°C/350°F/Gas Mark 4. Spread the nuts out on a baking tray and roast for 10 mins. Cool and chop finely. Mix in the rest of the ingredients, keeping back a good handful of the coriander leaves in a polybag and chopping the rest, with the stalks, to add to the sauce.
Heat a wok and rub a little oil over the steak. Cook it over a medium heat for 2-3 mins, turn it over and cook for a further 2 mins. Take it out and wrap in foil. Leave for 5-10 mins.
Add the rest of the oil to the wok and stir-fry the pepper for a min. Add the onions and the stir-fry mix, then stir well. Add the sauce, heat through, then the noodles and heat them through.
Slice the steak vertically into thin strips. Divide the veg and noodles between hot plates and top with steak strips and a small handful of coriander leaves.
Take herbs out of packaging as soon as you can. Rinse well, shake them dry, wrap in kitchen towel and store in a food bag in the fridge. They should keep for a week like this.