AFC Bournemouth
Our latest club recipe is a Chilli Beef Thai Stir Fry and is a delicious meal for all the family.
Ingredients
For the sauce:
- 4 coriander roots, chopped
- 4 garlic cloves
- 5 chillies, finely chopped (seeds optional)
- 1 tbsp oyster sauce
- 1 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp Thai fish sauce
- ½ lime, juice only
For the beef:
- 4 birds-eye chillies, chopped
- 4 garlic cloves, roughly chopped
- ½ tsp coarse sea salt
- Vegetable oil, for frying
- 10 Thai shallots, finely sliced
- 700g beef, coarsely chopped
- 1 small red pepper, finely diced
- 4 free-range eggs
- 2 tbsp Thai fish sauce
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1½ tbsp palm sugar
- A handful of Thai basil
- 450g ready to wok noodles
IMPORTANT: Remember to wash your hands after handling raw meat.
Method
- For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls.
- For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind until you have a paste.
- Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn.
- Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes.
- In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny
- Add the ready to wok noodles, fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef.
- Divide into onto suitable serving bowls and serve with the rice and sauce on the side.
Allergens – This recipe contains gluten, dairy, egg & crustaceans.
Please ensure you check the ingredients on any store brought items to make sure they are suitable for any dietary requirements, as allergens may vary with different suppliers.