Thai Chili Pepper Beef - Revision history

HoChiWaWa at 18:15, 12 July 2006

2006-07-12T18:15:04Z

Toast at 20:42, 14 June 2006

2006-06-14T20:42:01Z

Toast at 15:44, 14 June 2006

2006-06-14T15:44:43Z

Toast at 15:40, 14 June 2006

2006-06-14T15:40:50Z

Toast at 21:14, 13 June 2006

2006-06-13T21:14:59Z

Toast at 21:12, 13 June 2006

2006-06-13T21:12:55Z

New page

[[category:Recipes by Fargelsnarf]][[category:Beef][[Category:Chili Pepper]][[category:Thai]][[category:Dinner]][[Category:Main Courses]]

Submitted by [[:category:Recipes by Fargelsnarf|Fargelsnarf]]

Uploaded by [[user:Toast|Toast]]

==Ingredients==

*750g of rump steak, cut into strips
*2-3 cloves of garlic, minced
*1tbsp grated fresh ginger
*1-2tbsp thai red curry paste (i just used sauce)
*1 onion cut into wedges(i used 2 as they were fairly small onions)
*1 green bell pepper chopped
*1 red bell pepper chopped(colour doesn't really matter its just for presentation)
*baby sweetcorn(use canned if preferred)
*220g can of bamboo shoots
*1tbsp fish sauce
*1tbsp brown sugar
*125 ml beef stock
*2-3 birdseye chillis(optional)
*oil
*can of waterchestnuts(this is optional, i just like them)

[[image:tcpb1.gif]]

*Place the strips of beef, the minced garlic, the grated ginger, the chopped chillis and curry paste into a bowl and give it a good mix around.

[[image:tcpb2.gif]]

*This is the mess you will end up with

[[image:tcpb3.gif]]

*If you are using fresh sweetcorn, you can cook it quickly by putting it in a bowl with 2 tbsp of water, covering with film and then put it in the microwave for about 3 minutes.

*Heat some oil in a pan and add the beef and stir fry until the beef is brown.

[[image:tcpb4.gif]]

*When its brown take the beef out and set to the side. In the same pan you did the beef in add the wedges of onion and stir-fry for about 3 minutes over a medium heat. you may need to add a bit more oil.

[[image:tcpb5.gif]]

*When the onions are golden add the bell peppers, corn, bamboo shoots and the water chestnuts and stir-fry for 5 minutes or until the vegtables are tender.

[[image:tcpb6.gif]]

*Now return the beef to the pan, stir in the fish sauce, the stock and the sugar(thats what that brown dollop is) give it a good stir and simmer for 10-15 minutes, stirring occasionally. Keep an eye on the level of the stock, you want to reduce it but not too much.

[[image:tcpb7.gif]]

*When the beef is tender its time to serve, i had these snazzy wee hot platey things lying around so i decided to use them, i just love the sound of the food sizzling as it hits the hot iron.

[[image:tcpb8.gif]]

and thats it.

← Older revision		Revision as of 18:15, 12 July 2006
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−	[[category:Fargelsnarf's Recipes]][[category:Beef]][[Category:~~Chili~~ Pepper]][[category:Thai]][[category:Dinner]][[Category:Main Course]]	+	[[category:Fargelsnarf's Recipes]][[category:Beef]][[Category:Chile Pepper]][[category:Thai]][[category:Dinner]][[Category:Main Course]]
	__NOEDITSECTION__ __FORCETOC__		__NOEDITSECTION__ __FORCETOC__

@@ Line 1: / Line 1: @@
-[[category:Recipes by Fargelsnarf]][[category:Beef]][[Category:Chili Pepper]][[category:Thai]][[category:Dinner]][[Category:Main Course]]
+[[category:Fargelsnarf's Recipes]][[category:Beef]][[Category:Chili Pepper]][[category:Thai]][[category:Dinner]][[Category:Main Course]]
 __NOEDITSECTION__ __FORCETOC__
-Submitted by [[:category:Recipes by Fargelsnarf|Fargelsnarf]]
+Submitted by [[:category:Fargelsnarf's Recipes|Fargelsnarf]]
 Uploaded by [[user:Toast|Toast]]

← Older revision		Revision as of 15:44, 14 June 2006
Line 1:		Line 1:
−	[[category:Recipes by Fargelsnarf]][[category:Beef]][[Category:Chili Pepper]][[category:Thai]][[category:Dinner]][[Category:Main ~~Courses~~]]	+	[[category:Recipes by Fargelsnarf]][[category:Beef]][[Category:Chili Pepper]][[category:Thai]][[category:Dinner]][[Category:Main Course]]
	__NOEDITSECTION__ __FORCETOC__		__NOEDITSECTION__ __FORCETOC__

@@ Line 24: / Line 24: @@
 *can of waterchestnuts(this is optional, i just like them)
-[[image:tcpb1.gif]]
+[[image:tcpb1.jpg]]
 ==Method==
@@ Line 30: / Line 30: @@
 *Place the strips of beef, the minced garlic, the grated ginger, the chopped chillis and curry paste into a bowl and give it a good mix around.
-[[image:tcpb2.gif]]
+[[image:tcpb2.jpg]]
 *This is the mess you will end up with
-[[image:tcpb3.gif]]
+[[image:tcpb3.jpg]]
 *If you are using fresh sweetcorn, you can cook it quickly by putting it in a bowl with 2 tbsp of water, covering with film and then put it in the microwave for about 3 minutes.
@@ Line 40: / Line 40: @@
 *Heat some oil in a pan and add the beef and stir fry until the beef is brown.
-[[image:tcpb4.gif]]
+[[image:tcpb4.jpg]]
 *When its brown take the beef out and set to the side. In the same pan you did the beef in add the wedges of onion and stir-fry for about 3 minutes over a medium heat. you may need to add a bit more oil.
-[[image:tcpb5.gif]]
+[[image:tcpb5.jpg]]
 *When the onions are golden add the bell peppers, corn, bamboo shoots and the water chestnuts and stir-fry for 5 minutes or until the vegtables are tender.
-[[image:tcpb6.gif]]
+[[image:tcpb6.jpg]]
 *Now return the beef to the pan, stir in the fish sauce, the stock and the sugar(thats what that brown dollop is) give it a good stir and simmer for 10-15 minutes, stirring occasionally. Keep an eye on the level of the stock, you want to reduce it but not too much.
-[[image:tcpb7.gif]]
+[[image:tcpb7.jpg]]
 ==Serving==
@@ Line 58: / Line 58: @@
 *When the beef is tender its time to serve, i had these snazzy wee hot platey things lying around so i decided to use them, i just love the sound of the food sizzling as it hits the hot iron.
-[[image:tcpb8.gif]]
+[[image:tcpb8.jpg]]
 and thats it.