Thai beef

Ingredients for 4 servings:

• 500 g beef (topside)
• 1 tbsp brown sugar
• 3 tsp ginger, grated
• 1 onion(s), finely chopped
• 1 onion(s), quartered
• 2 tsp garlic, finely chopped
• 1 tbsp soy sauce, dark
• 3 tbsp rapeseed oil, tasteless
• 3 spring onions, cut diagonally into approx. 2 cm wide rings
• 1 jar of baby corn (drained weight approx. 200 g)
• 100 g bamboo slices (bamboo shoots, jar)
• 4 chili peppers (Bird’s Eye), finely chopped
• 2 tbsp fish sauce
• 125 ml water
• 1 tsp cornstarch

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

fiery hot

Make a marinade with sugar, ginger, onions, garlic, and soy sauce. Cut the meat into thin strips and marinate for about 1 hour, turning occasionally. Heat oil in a wok. Fry the spring onions, baby corn, bamboo shoots, and chilies, stirring constantly. Remove after about 1-2 minutes. Add the meat to the wok and stir-fry until golden brown. Mix together the fish sauce, water, and cornstarch and add to the meat along with the marinade. Allow everything to reduce slightly, then return the vegetables to the wok. Cook everything for another 2 minutes, stirring continuously. Rice goes perfectly with this dish.