Fillet Steak with Thai Vegetables
20 August 2008 | Author: Katie
Ingredients:
4 teaspoon vegetable oil
600g fillet beef steak, 4 steaks
2 teaspoon Curry Paste, all types, (thai red)
6 portions shallots, finely chopped
1 medium red green or yellow pepper(s), (red) deseeded and finely sliced
175g mange-tout, trimmed and sliced in half
175g Chinese leaves, or pak choi, shredded
2 tablespoon soy sauce
1 pinch salt
1 teaspoon pepper, black
1 tablespoon fresh coriander, chopped fresh, plus extra, to garnish
Instructions:
Heat stir-fry oil in wok or frying pasn. Add steaks and cook to your liking. Estimate 3-4 minutes on each side for rare, 4-5 minutes per side for medium, 5-6 minutes per side for well-done.
Add curry paste to wok or frying pan about 1 minute before the steaks are cooked, turning the steaks over to flavour them. Remove steaks and keep warm.
Add shallots, red pepper and mange-tout to wok or frying pan. Stir-fry for 2 minutes. Add pak choi or Chinese leaves and stir-fry for 2 more minutes.
Season stir-fry with soy sauce, salt and pepper. Add chopped coriander, then pile onto warmed plates. Arrange steaks on top, then serve, garnished with coriander sprigs.
This entry was posted on Wednesday, August 20th, 2008 at 4:42 pm and is filed under Main Courses, Recipe Book. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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