People often ask us if all our recipes are our own creations. The answer is - sometimes! Some of our recipes are things we dream up, others are family recipes, then there are recipes that we’ve made so many times and have changed so much that we can’t remember what they started out like. Some, we just feel the need to share as they are, that it would be rude of us not to, as is the case this with this Thai Beef & Peppers recipe by Ree Drummond @thepioneerwoman.
This recipe was tried and tested by my family the other night. It was a hit all round, it got 5 out of 5 thumbs-up and requests for an encore! It was easy enough for a midweek, pre-soccer meal, but it is also easily dressed up for company. It’s quick, and takes a little bit of chopping, which that part can be done ahead. I think we may have a new favorite meal in town…the tacos might need to move over a smidge!
xoxo Kirsty
Ingredients (serves 4)
1/2 cup (120ml) low-sodium soy sauce
3 tablespoons (45ml) sherry (or white wine if you don't have sherry)
2 tablespoons cornstarch
2 tablespoons brown sugar
1 tablespoon fresh ginger, minced
1 teaspoon red chili paste, we used Sambal Oelek
2 cloves garlic, minced
1 lime, halved
1 pound (450g) flank steak, sliced very thin against the grain. This cut is sometimes called 'bavette' in Europe.
2 tablespoons (30ml) vegetable oil
1 medium yellow onion, sliced
1 red bell pepper, cored and sliced into rings
1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper
Fresh cilantro and/or basil leaves, for garnish
In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat, set aside. If making ahead, cover and refrigerate. Reserve the rest of the marinade for later.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. When it is very hot, add in the onions and cook for a minute or so. Add the bell peppers and jalapeños. Cook for another minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate.
Add the remaining tablespoon of oil to the skillet. Add the meat mixture, evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.
Top with basil, cilantro leaves and lime wedges, and serve with rice or noodles.
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