I had some bell peppers and I always have onions and jasmine rice. Thai beef and peppers ... that has to be a dish, right? I googled the term and came upon 1,840,000 hits. Okay, so Thai beef and peppers isn't just in my imagination.
I read through four or five recipes to garner the gist of the sauce. I coupled the basic sauce ingredients with my own knowledge of stir frying and created this inspired dinner.
Next, I put the strips of beef in a bowl with 2 tablespoons of corn starch and two tablespoons of rice wine vinegar. I mixed these three ingredients together with my hands and set it aside to marinate while I prepared the rest of the stir fry components.
Then, I thinly sliced one medium sweet onion, peeled, and one green bell pepper, seeds and membranes removed. To that I added three peeled cloves garlic minced and two inches of fresh ginger minced. Set this aside.
Finally, prepare the sauce. I used 1/4 cup soy sauce, the juice of one lime, 2 tablespoons Thai fish sauce, 1 tablespoon brown sugar, and a half teaspoon of Sriracha sauce. Mix this together well and set aside
To cook the stir fry, wait until the rice is finished cooking and on warm. Make sure the table is set. Stir frying only takes five to seven minutes once all the prep work is done.
In a very hot wok, swirl one tablespoon peanut oil (or vegetable oil). Add the vegetables and stir fry for two minutes, remove them back to their bowl to wait.
Add one tablespoon more of oil, bring the wok back up to very hot and then stir fry the beef in batches. The object is to brown it quickly, not to stew it in juice. Remove the beef to a bowl to wait for all the beef to be cooked. NOTE: it is not necessary to cook the beef through to well done, it will be going back in the wok.
Let the wok come back up to very hot. Pour the sauce into the hot wok and scrape up any browned bits that are on the bottom. Add the vegetables and the beef, stir frying for about to minutes to combine everything well and marry the flavors.
Serve the stir fry hot over rice. Pass additional sriracha sauce. We use chop sticks in our house, but a fork will work just as well for this kid friendly meal.
December 18, 2014