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Thai Beef Stir-Fry

Fast and full of vibrant flavors, this will become a favorite — we love the versatility offered by this recipe! It calls for fresh egg noodles, but we used spiraled squash to cut the carbs, making it super healthy. That said, you can use most anything you fancy. The key is to have uniformity of size so that all the pieces cook in the same time. The recipe serves two, but can easily be increased.

Thai Beef Stir-Fry

1 tbs. canola or coconut oil
2 star anise
1 small red chili, deseeded and finely chopped
2 garlic cloves, finely chopped
3 green onions, finely sliced
1 lemongrass stalk, tender white part only, finely sliced
1 lb. sirloin steak, sliced into ⅓” strips
8 oz. fresh egg noodles
2 tsp. fish sauce
2 tsp. soy sauce
1 tsp sesame oil
juice of 1 lime
chopped cilantro, to serve

Heat the oil in a wok or large skillet over a medium-high heat. Add the star anise and allow to infuse for 30 seconds, then remove. Add the chili, garlic, green onions, and lemongrass, and fry for 1 minute.

Add the steak and fry for 1 minute or until just cooked to a rosy pink. Tumble in the noodles along with 2 tbs. of water (this will create a steam). Toss everything together until the noodles are cooked, 2-3 minutes. Remove from the heat and add the fish sauce, soy sauce, sesame oil, and lime juice. Serve sprinkled with cilantro.

One Comment Post a comment
  1. Jinny #

    This stir-fry is wonderful. I wasn’t able to get fresh lemon grass, so I’ll make this again when it’s available in the market.

    June 9, 2017

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