Thai Ginger Beef

Big, bold Thai flavours meet quick-seared beef in a fast, punchy stir-fry — fillet flashed in a hot pan, then tossed with ginger, garlic, chilli and pak choi in a savoury oyster-and-fish-sauce dressing. Thai basil and peanuts finish it with fragrance and crunch. It is on the table in minutes and full of grin-inducing flavour.

Why this works

• Searing the fillet hard and fast in a smoking pan keeps it tender and pink inside.
• A quick sauce of stock, oyster, fish and soy sauces delivers deep, savoury Thai flavour in one hit.
• Cooking everything fast over a high heat keeps the vegetables crisp and the beef juicy.
• Thai basil and peanuts, added at the end, bring the aromatic lift and texture that make it special.

Ingredient notes and swaps

• Fillet is tender and quick; sirloin or rump work well, sliced thinly across the grain.
• Fish sauce is key to the savoury depth; add a little more or less to taste.
• Thai basil has a distinctive aniseed note; ordinary basil will do at a push.
• Adjust the Thai chillies up or down, and deseed them for less heat.

Thai Ginger Beef

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Big, bold tastes meet sizzling beef in a spicy flavour explosion that’s sure to put a big grin on your face

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Prep Time 25 minutes mins

Cook Time 46 minutes mins

Total Time 1 hour hr 11 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Thai

Calories: 410

Ingredients Method Nutrition Notes

Ingredients

  

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• 75ml Beef Stock
• 1 Tbsp Oyster Sauce
• 1 Tbsp Fish Sauce
• 1 Tbsp Soy Sauce
• 1 Tsp Caster Sugar
• 2 Tbsp Vegetable Oil
• 300g Fillet Medallion, sliced
• 2 Shallots, chopped roughly
• 1 Red Pepper, sliced
• 2 Garlic Cloves, finely grated
• 15g Ginger, finely grated
• 2 Thai Chillies, sliced
• 250g Pak Choi, roughly sliced
• 20g Thai Basil, leaves picked
• 6 Spring Onions, sliced
• Handful of Unsalted Peanuts

Method

 

1. In a bowl mix the Stock, Oyster Sauce, Fish Sauce, Soy Sauce and Sugar
2. Set Aside
3. Heat the Vegetable Oil over a high heat in a frying pan
4. When smoking hot add the Steak and fry for 1 minute turning once
5. Set aside
6. Add the Pepper and Shallots to the pan and stir fry for 2 minutes
7. Add the Ginger, Garlic and Chillies
8. Fry for 1 minute
9. Return the Steak to the pan
10. Then add the Pak Choi and fry for a further 2 minutes to ensure the Steak is browned all over
11. Add the sauce mixture to the pan and cook, stirring for 2 minutes until it has reduced a little
12. Take off the heat and stir in half of the Basil leaves
13. Divide between 2 plates and scatter over the remaining Basil leaves, Peanuts and Spring Onions
14. Serve with Noodles or Basmati Rice

Nutrition

Calories: 410kcalCarbohydrates: 46gProtein: 10gFat: 22gSaturated Fat: 3gSodium: 550mgFiber: 9gSugar: 22g

Notes

For an extra layer of flavour, marinate the beef slices in a small amount of soy sauce and cornflour for 15 minutes before cooking. Adjust the spice level to your preference by adding more or fewer Thai chillies, or remove the seeds for less heat. To achieve a perfect stir-fry, ensure all ingredients are prepped and ready to go before you start cooking, as the process is very quick.

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Tips for success

• Marinate the sliced beef in a little soy and cornflour for 15 minutes for extra tenderness.
• Have everything prepped before you start — the cooking is very quick.
• Get the pan properly smoking before the beef goes in for a good sear.

Make ahead, storage and reheating

• Stir-fries are a cook-to-order dish. Slice the beef, prep the vegetables and mix the sauce ahead so it comes together in minutes; do not cook until you are ready to eat.

What to serve it with

• Steamed jasmine rice or noodles soak up the sauce. A crunchy Thai-style salad on the side makes a lovely contrast.

FAQ

Which cut of beef is best? Fillet for tenderness; sirloin or rump also work, sliced thinly across the grain.

Can I make it less spicy? Yes — use fewer Thai chillies and deseed them.

What if I cannot find Thai basil? Ordinary basil works, though the aniseed note will be milder.

What should I serve it with? Jasmine rice or noodles, and perhaps a fresh Thai salad.

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