- Serves 4
Thai Beef Stir Fry
- Cut the rump into strips across the grain.
- Heat wok over high heat until hot. Add 1 teaspoon oil and half the beef. Stir-fry 1 minute until seared. Remove to a plate. Repeat with another 1 teaspoon of oil and remaining beef.
- Add remaining oil to the hot wok. Add ginger, chilli, garlic and onion. Stir fry 2 minutes until soft and aromatic. Add the mushrooms, stir fry 1 minute. Add the snow peas, broccolini and capsicum, stir fry 30 seconds. Return the beef, stir-fry with spinach and sweet chilli. Stir-fry until beef warmed through. Remove from the heat. Scatter over the peanuts and basil. Serve over rice.
When stir-frying make sure the wok is hot before you start cooking and cook beef in small batches to prevent it stewing and becoming tough.