Beef and Veal: Beef and Veal Dishes: Sweet Chili Beef

Thai stir-fry with noodles, sweet chili sauce and basil.

Author: Meat & Livestock Australia
Date: December 02, 2005

Suggestions: Serve with grated cucumber and a slice of lime. Garnish with basil or coriander leaves.

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 15 mins

Ingredients:

17 1/2 oz lean beef stir-fry strips
2 tsp canola oil
1 tsp crushed garlic
1 carrot, cut into strips
2 tsp Thai red curry paste
2 Tbsp sweet Thai chili sauce
4 Tbsp chopped basil or coriander
3 oz cherry tomatoes, quartered
4 oz Chinese dried noodles, cooked to packet directions
2 green onions (spring onions/scallions), sliced

Directions:

To prepare beef strips, put recommended cut, covered, into freezer until firm (about 30 minutes). Slice across the grain of the steak in very thin strips.

Mix beef strips with oil and garlic.

Heat wok or frying pan on high (no need to add any extra oil). Stir-fry beef strips in small batches for 1 to 2 minutes. Remove when cooked and allow pan to reheat before stir-frying next batch.

Add onions and carrot to pan with a sprinkling of water, stirring for 2 to 3 minutes. Return stir-fried beef strips.

Stir in curry paste, chili sauce, tomatoes and basil or coriander. Add noodles. Toss to heat through, about 1 to 2 minutes.

Variations:

Recommended Cuts:
Beef strips available at point of purchase for stir-frying
or
Prepared from blade, fillet, rib eye [Scotch fillet], round, rump, sirloin or topside steak.