Try this great Asian beef stir fry recipe
Are you looking for an easy beef stir fry recipes? If so, today I
have a real treat for you.
Introducing a great wok stir fry recipe that has earned itself a
place of honor in my Thai recipes collection. Truth be told, I don't
really know if this is a genuine Thai barbecue recipe or not, but the
first time I came across the fascinating flavors of this enticing beef
stir fry recipe was at a Bangkok barbecue I was fortunate to be invited
to, quite a few years ago. Intrigued by the combination of flavors, I
begged the host for the for the recipe.
As I said, I don't know if it's an original Thai barbecue staple or not, but it's roots are definitely in Thai cuisine. Years of adaptation have turned into a campfire staple of mine, and I love to create some Asian magic when we're out camping. But be prepared - when this great and healthy stir fry recipe's delicious Far Eastern aromas start wafting through the campground, you'll find a lot of camping neighbors coming around to see what's cooking.
This not-so-basic beef stir fry recipe is very easy to prepare, at camp or at home, and a great alternative to the standard barbecue beef recipe. Even now, after so many years, I find the flavors are still refreshingly different and pleasing.
This simple Asian barbecue recipe is completely in line with our single-skillet concept, and is very easy to make in a basic RV kitchen, or even on a small, single burner, camping stove. Use with a wok or with a wide skillet.
Ready for some campground gourmet Asian grill anyone? Try this beef stir fry recipe today - satisfaction is guaranteed.
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Asian beef stir fry with soy and curry marinade
Serves 6
INGREDIENTS:
- 2 pounds beef or veal (I use boneless veal sirloin)
- 6 tablespoons soy sauce
- 2 Tablespoons fresh curry powder*
- 4 Tablespoons olive or other vegetable oil
- 2 pounds sweet potatoes, peeled and cut into Ω inch cubes
- 2 inches fresh ginger root, peeled and grated
- 1/2 half green or red chili, diced as small as you can (or to taste - depending on my diners, I sometimes replace this with a red or green bell pepper
- 6 green onion, sliced into rings, white and green separated
- 1 can (14 ounces) coconut milk
- 3 Tablespoons freshly squeezed lemon juice
- Salt to taste
- 1 cup fresh coriander leaves, chopped
* This recipe can get a little spicy. The amount of spices used in this recipe produce what I consider a medium-hot result. Use your judgment, and adjust the spice quantities to suit your tastes.
PREPARATION:
- Mix the soy sauce and curry in a mixing bowl.
- Add the meat to the marinade, and mix. If you have the time and facilities, cover bowl, refrigerate and marinate to let the flavors blend for 2 - 3 hours.
- Warm the oil in a wide skillet or wok. When the oil is very hot, add the meat and brown for 2 - 3 minutes.
- Remove meat to separate dish or bowl
- If required, add a little more oil to wok or skillet
- Add the sweet potato, ginger, the chili and the white bottoms of the green onion. Cook for 5 minutes, stirring constantly.
- Add the coconut milk, cover and let simmer until the sweet potatoes are done, an additional 5 - 7 minutes.
- Add lemon juice, salt and meat. Cook for 2-3 minutes longer. Taste and correct seasoning if necessary.
- Remove from heat. Garnish with coriander leaves and remaining green onion.
- Serve immediately
* Serving suggestion: Serve on a bed of plain white rice
