Thai Beef Stir-Fry Recipe

Name: Thai Beef Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless beef top sirloin steaks, cut about 3/4 inch thick; 1 cup ketchup; 1/3 cup fish sauce; 2 tablespoons brown sugar; 2 tablespoons lime juice; 4 medium carrots, thinly sliced; 4 green onions, cut into 1/2 inch pieces; 1 sweet red pepper, cut into bite-size strips; 2 cucumbers, cut in half, remove seeds, slice thinly; 1 cup beef broth; 4 teaspoons grated fresh ginger; 1 tablespoon cornstarch; 1 - 1 1/2 teaspoon crushed red pepper flakes; 1 tablespoon oil; 2 garlic cloves, minced; 1/2 cup peanuts, chopped

Servings: persons

1 1/2 lbs boneless beef top sirloin steaks, cut about 3/4 inch thick
1 cup ketchup
1/3 cup fish sauce
2 tablespoons brown sugar
2 tablespoons lime juice
4 medium carrots, thinly sliced
4 green onions, cut into 1/2 inch pieces
1 sweet red pepper, cut into bite-size strips
2 cucumbers, cut in half, remove seeds, slice thinly
1 cup beef broth
4 teaspoons grated fresh ginger
1 tablespoon cornstarch
1 - 1 1/2 teaspoon crushed red pepper flakes
1 tablespoon oil
2 garlic cloves, minced
1/2 cup peanuts, chopped

1
Thinly slice the beef across the grain into strips: easier if the beef is partially frozen.
2
Combine ketchup, fish sauce, brown sugar, and lime juice in a bowl.
3
Add beef strips, tossing to coat.
4
Let stand at room temperature for 30 minutes to marinate.
5
Stir broth, ginger, cornstarch, and crushed red pepper into reserved marinade and set aside.
6
Heat the oil in a wok or large skillet over medium-high heat.
7
Stir-fry the garlic in hot oil for 15 seconds.
8
Add carrots, stir-fry for 3 minutes.
9
Add green onion, cucumber, and sweet pepper and stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
10
Remove from wok.
11
Add half of the beef to the hot wok or skillet.
12
Stir-fry for 2 to 3 minutes or to desired doneness.
13
Remove beef from wok and set aside.
14
Stir-fry remaining beef.
15
Return all beef to wok.
16
Stir the broth mixture and add it to the wok, cooking and stirring until thickened and bubbly.
17
Stir in vegetables and heat them through.
18
Mix in the peanuts.
19
Serve beef and vegetables over hot cooked rice.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 lbs boneless beef top sirloin steaks, cut about 3/4 inch thick, 1 cup ketchup, 1/3 cup fish sauce, 2 tablespoons brown sugar, and more.

Yes, Thai Beef Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Beef Stir-Fry

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