Difference between revisions of "Thai Chili Pepper Beef"

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[[category:Recipes by Fargelsnarf]][[category:Beef][[Category:Chili Pepper]][[category:Thai]][[category:Dinner]][[Category:Main Courses]]
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[[category:Fargelsnarf's Recipes]][[category:Beef]][[Category:Chile Pepper]][[category:Thai]][[category:Dinner]][[Category:Main Course]]
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__NOEDITSECTION__ __FORCETOC__
  
Submitted by [[:category:Recipes by Fargelsnarf|Fargelsnarf]]
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Submitted by [[:category:Fargelsnarf's Recipes|Fargelsnarf]]
  
 
Uploaded by [[user:Toast|Toast]]
 
Uploaded by [[user:Toast|Toast]]
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*can of waterchestnuts(this is optional, i just like them)
 
*can of waterchestnuts(this is optional, i just like them)
  
[[image:tcpb1.gif]]
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[[image:tcpb1.jpg]]
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==Method==
  
 
*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.
 
*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]]
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[[image:tcpb2.jpg]]
  
 
*This is the mess you will end up with  
 
*This is the mess you will end up with  
  
[[image:tcpb3.gif]]
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[[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.
 
*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.
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*Heat some oil in a pan and add the beef and stir fry until the beef is brown.
 
*Heat some oil in a pan and add the beef and stir fry until the beef is brown.
  
[[image:tcpb4.gif]]
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[[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.
 
*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]]
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[[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.
 
*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]]
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[[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.
 
*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]]
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[[image:tcpb7.jpg]]
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==Serving==
  
 
*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.
 
*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]]
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[[image:tcpb8.jpg]]
  
 
and thats it.
 
and thats it.

Latest revision as of 18:15, 12 July 2006


Submitted by Fargelsnarf

Uploaded by 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)

Tcpb1.jpg

Method

  • 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.

Tcpb2.jpg

  • This is the mess you will end up with

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

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.

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.

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.

Tcpb7.jpg

Serving

  • 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.

Tcpb8.jpg

and thats it.