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Home Thai beef strips

Thai beef strips

Name: Thai beef strips
Prep time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 2 steaks; 1 pak choi; 1 small broccoli; 150 g bean sprouts; 75 g shiitake; 75 g oyster mushrooms; 1/2 red chili; handful fresh coriander; 3 tbsp soy sauce; 2 tbsp ginger syrup; 1 tbsp sesame oil; wok oil; 1 clove garlic; half a packet of chow mein noodles; 1/2 lime; For the marinade:; 2 cm ginger; 1 stalk lemongrass; 2 cloves garlic; 1/2 tbsp sambal oelek; 1 lemon; 1 tbsp coconut blossom sugar (or cane sugar); 1 tbsp sesame oil; 3 tbsp soy sauce

Recipes Main dishes Thai

With this simple recipe you can quickly put together a delicious Thai meal. You can marinate the beef strips in advance, so at dinner time you only need to stir-fry them with the vegetables and cook the noodles. Ideal for a weeknight!

x_ckl_recipe_markerThai beef strips Thai beef strips with stir-fry vegetables and noodles is a flavorful dish that’s on the table in 25 minutes. Tender beef strips are marinated in a mix of ginger, lemongrass, garlic, sambal and soy sauce, then quickly seared so the inside stays pink. The wok vegetables—like broccoli, pak choi, bean sprouts and mushrooms—are stir-fried until crisp and dressed with a sauce of soy, ginger syrup and sesame oil. The dish is served with chow mein noodles, red chili, coriander and lime for a fresh, spicy finish. How to make the Thai beef strips with stir-fry vegetables and noodles? Main course Thai 3 servings 25 min 25 minutes

First make the marinade for the beef. Remove the outer leaf of the lemongrass and trim off the root end. Cut the stalk into a few coarse pieces. Peel the ginger and garlic and put them together with the lemongrass in the chopper. Pulse until you have a paste. Add the lemon zest, sambal and sugar. Finally add the sesame oil, soy sauce and 2 tbsp lemon juice and pulse briefly to combine.
Cut the beef into strips and let them marinate for at least half an hour. If you marinate for longer, store it in the fridge, but make sure to take it out 30 minutes before cooking. Meanwhile, roughly chop all the vegetables.
When the meat is marinated, quickly sear it in the wok (that’s delicious—this keeps the inside pink). Remove the beef from the pan and set aside. Using the same pan, sauté the garlic. Add the broccoli and stir-fry it for about 4 minutes. Then add the pak choi, bean sprouts and mushrooms.
Mix the soy sauce, ginger syrup and sesame oil in a small bowl and add to the vegetables in the wok. Stir-fry briefly, making sure the vegetables stay nice and crisp (don’t overcook them!). Meanwhile, cook the noodles according to the package instructions. Slice the red chili into rings and cut the lime into wedges. Divide the vegetables among plates, top with the beef and finish with some fresh red chili, lime wedges and torn coriander. Enjoy!

Recipes Main dishes Thai 2 steaks 1 pak choi 1 small broccoli 150 g bean sprouts 75 g shiitake 75 g oyster mushrooms 1/2 red chili handful fresh coriander 3 tbsp soy sauce 2 tbsp ginger syrup 1 tbsp sesame oil wok oil 1 clove garlic half a packet of chow mein noodles 1/2 lime For the marinade: 2 cm ginger 1 stalk lemongrass 2 cloves garlic 1/2 tbsp sambal oelek 1 lemon 1 tbsp coconut blossom sugar (or cane sugar) 1 tbsp sesame oil 3 tbsp soy sauce Mini chopper Wok Pan Chopper chopper dinner plates dinner-plates Costa Nova Dinner Plates Rosa Rosé Pink ø 28 cm - Set of 6 Costa Nova Dinerbord Cosy & Trendy Dinner Plates Baltic Vanilla ø 27 cm - 6 pieces Cosy & Trendy Dinerbord Belgian endive casserole from the slow cooker foodies-chicory-bake-slow-cooker Healthy chicken burger foodies-healthy-chicken-burger Steamed salmon with vegetables foodies-steamed-salmon-vegetables Quiche basic recipe foodies-basic-quiche-recipe

Recipe

Thai beef strips

Thai beef strips with stir-fry vegetables and noodles is a flavorful dish that’s on the table in 25 minutes. Tender beef strips are marinated in a mix of ginger, lemongrass, garlic, sambal and soy sauce, then quickly seared so the inside stays pink. The wok vegetables—like broccoli, pak choi, bean sprouts and mushrooms—are stir-fried until crisp and dressed with a sauce of soy, ginger syrup and sesame oil. The dish is served with chow mein noodles, red chili, coriander and lime for a fresh, spicy finish.

Course	Main course
Kitchen	Thai
Servings	3 servings

Preparation time

Preparation time	25 min
Total	25 minutes

Equipment

Mini chopper
Wok
Pan

Ingredients

2 steaks
1 pak choi
1 small broccoli
150 g bean sprouts
75 g shiitake
75 g oyster mushrooms
1/2 red chili
handful fresh coriander
3 tbsp soy sauce
2 tbsp ginger syrup
1 tbsp sesame oil
wok oil
1 clove garlic
half a packet of chow mein noodles
1/2 lime
For the marinade:
2 cm ginger
1 stalk lemongrass
2 cloves garlic
1/2 tbsp sambal oelek
1 lemon
1 tbsp coconut blossom sugar (or cane sugar)
1 tbsp sesame oil
3 tbsp soy sauce

How to make the Thai beef strips with stir-fry vegetables and noodles?

First make the marinade for the beef. Remove the outer leaf of the lemongrass and trim off the root end. Cut the stalk into a few coarse pieces. Peel the ginger and garlic and put them together with the lemongrass in the chopper. Pulse until you have a paste. Add the lemon zest, sambal and sugar. Finally add the sesame oil, soy sauce and 2 tbsp lemon juice and pulse briefly to combine.
Cut the beef into strips and let them marinate for at least half an hour. If you marinate for longer, store it in the fridge, but make sure to take it out 30 minutes before cooking. Meanwhile, roughly chop all the vegetables.
When the meat is marinated, quickly sear it in the wok (that’s delicious—this keeps the inside pink). Remove the beef from the pan and set aside. Using the same pan, sauté the garlic. Add the broccoli and stir-fry it for about 4 minutes. Then add the pak choi, bean sprouts and mushrooms.
Mix the soy sauce, ginger syrup and sesame oil in a small bowl and add to the vegetables in the wok. Stir-fry briefly, making sure the vegetables stay nice and crisp (don’t overcook them!). Meanwhile, cook the noodles according to the package instructions. Slice the red chili into rings and cut the lime into wedges. Divide the vegetables among plates, top with the beef and finish with some fresh red chili, lime wedges and torn coriander. Enjoy!

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This dish is perfect for a weeknight when you want something a bit special. The combination of marinated beef strips with crunchy vegetables and noodles delivers a lovely Thai flavour experience. Make sure not to overcook the vegetables so they keep their bite.

A chopper is essential for grinding the lemongrass, ginger and garlic into a smooth marinade paste. Serve this dish in deep dinner plates so all the flavours come together and none of the delicious sauce is lost.

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