Recipe
Thai Home-Style Spicy Beef and Green Beans
Ingredients
- 12 oz (375 g) lean ground beef
- 1 tbsp (15 mL) soy sauce
- 2 tsp (10 mL) cornstarch
- 1 tsp (5 mL) grated gingerroot
- 1/2 tsp (2 mL) black pepper
- 3 tbsp (45 mL) peanut or vegetable oil
- 1/2 cup (125 mL) finely chopped shallot or onion
- 5 cloves garlic, minced
- 2 to 12 Thai bird's-eye chilies, finely chopped
- 4 tsp (20 mL) Thai red curry paste
- 2 tsp (10 mL) palm or light brown sugar
- 1 lb (500 g) green beans, cut into 1-1/2-inch/4 cm pieces
- 1 sweet red pepper, thinly sliced and cut into 1-1/2-inch/4 cm pieces
- 2 tbsp (30 mL) fish sauce
- 1 cup (250 mL) Thai basil leaf or torn Italian basil leaves
- 2 tbsp (30 mL) lime juice
Preparation
Mix beef with soy sauce, cornstarch, ginger and pepper; set aside.
In wok or large skillet, heat oil over medium-high heat; fry shallot until just beginning to colour, about 2 minutes. Add garlic, chilies, curry paste and sugar; stir-fry until fragrant, about 1 minute. Add beef mixture; stir-fry, breaking up meat, until cooked through and oil begins to separate, about 5 minutes.
Add beans, sweet pepper and fish sauce; stir-fry for 2 minutes. Pour in 1/4 cup/60 mL water; cover and cook, stirring often and adding a little more water if sticking, until beans are tender, about 10 minutes. Uncover and stir-fry until dry; stir in basil and lime juice.
Makes 4 to 6 servings.
- Serving(s)
- 4 to 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 266 |
| Protein | 14 g |
| Fat (total) | 16 g |
| Sat. Fat | 4 g |
| Carbohydrate | 14 g |
| Fibre | 3 g |
| Cholesterol | 34 mg |
| Sodium | 656 mg |
| Calcium | 6 % RDI |
| Iron | 16 % RDI |
| Vitamin A | 17 % RDI |
| Vitamin C | 70 % RDI |
| Folate | 18 % RDI |
Also in this menu:
Source
Homemakers Magazine: November 2006
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