Thai Beef Stir Fry with Mango Carrot Salad

By jsmiller88

Ingredients

• Vegetable Oil
• 2 Red Chilies
• 1 tablespoon minced Fresh Ginger
• 1 pound Beef Sirloin; fat trimmed & thinly sliced on bias against the grain
• Salt
• 1 tablespoon Worcestershire
• 1 tablespoon Low Sodium Soy Sauce
• 1-2 cups Fresh Basil Leaves; plus more to garnish
• Rice; to serve
• Roasted Peanuts; to serve
• 1 ripe Mango; julienned
• 1 large Carrot; julienned
• 2 Scallions; thinly sliced on bias
• 2 Limes; juiced
• 1 tablespoon Honey
• Pinch of Salt

Preparation

Step 1

Heat a large skillet over high-heat with a few tablespoons of Vegetable Oil. Add the Chilies and Ginger and cook for 30 seconds. Stir in the Beef and sauté for 2 minutes or until no longer pink, seasoning with Salt.

Drizzle in the Worcestershire and Soy Sauce and toss to coat. Remove from heat and stir in fresh Basil.

Serve with Rice, Roasted peanuts, and Mango Carrot Salad.


For Mango Carrot Salad: Toss together the ingredients in a bowl and serve room temperature or chilled.

Helpful Tips:
1. Slice sirloin against the grain.
2. It’s easy to peel ginger by using a spoon to scrape the skin back.