I saw Ina Garten use these sauce ingredients in a Thai Noodle salad once. I decided to improvise and use it in a cooked dish, and came up with Thai Infused Peppered beef. Basically put peanuts or peanut butter in anything in food then you’re at liberty to call it Thai 🙂 It was delicious.
1 tsp bicarb
1 small, red, yellow green pepper, cut into chunks
1 yellow, 1 red onion, quartered, separated into leaves
1 red chilli, cut into rings
1 punnet mushrooms, sliced
Peanut (or vegetable) oil
Sliced spring onion for garnishing
SAUCE (add to a blender)
½ cup light soya sauce
¼ cup shaoxing rice wine
¼ cup rice wine vinegar
4 cloves garlic
½ forefinger piece of ginger, chopped
½ cup peanut butter
1 tblsp black bean paste
1 tblsp lime juice (I used bottled)
(Puree till combined )
Slice beef into large strips.
Sprinkle with bicarb (acts as a tenderizer) and set aside for 15 minutes while you slice your vegetables.
Rinse meat thoroughly and pat dry.
Season with 1 tsp salt, 1 tsp sugar, 1 tsp corn starch.
Heat oil in a pan, add onions and fry for 1 minute.
Add peppers add pinch of salt and fry till tender but still crisp.
Add mushrooms and fry till just tender.
Remove and set aside.
Add some oil to wok and add beef leave to cook one side and using tongs turn to the other side.
Once all cooked add sauce and bring to a gentle simmer.
Return vegetables to the pan and stir through.
Sprinkle with chopped sprinkle onion.
You can also garnish with toasted peanuts.
Prepared, tried and tested by: Melanie Kramar
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