Thai Beef Stir Fry with Mango Carrot Salad

By Valarie

Ingredients

• Thai Beef Stir Fry
• 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
• Mango Carrot Salad
• 1 ripe Mango; julienned
• 1 large Carrot; julienned
• 2 Scallions; thinly sliced on bias
• 2 Limes; juiced
• 1 tablespoon Honey
• Pinch of Salt

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

1

Vegetable Oil
2 Red Chilies
1 tablespoon minced Fresh Ginger
1 pound Beef Sirloin; fat trimmed & thinly sliced on bias against the grain
Salt

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.

2

1 tablespoon Worcestershire
1 tablespoon Low Sodium Soy Sauce
1-2 cups Fresh Basil Leaves; plus more to garnish

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

3

Rice; to serve
Roasted Peanuts; to serve
Mango Carrot Salad

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

4

1 ripe Mango; julienned
1 large Carrot; julienned
2 Scallions; thinly sliced on bias
2 Limes; juiced
1 tablespoon Honey
Pinch of Salt

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.