Try
this great Asian beef stir fry recipe
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Are
you looking for easy stir fry recipes? This
great wok stir fry has earned itself a place
of honor in my Thai recipes collection.
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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 recipe off my host. 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 'round 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 thisd beef stir fry recipe today
- satisfaction is guaranteed.
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| Preparing
great Asian stir fry is easy -
but it can be hot work, especially
in summer. Why not chill off with
your own home made beer? Try Mr.
Beer
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Print
recipe |
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Asian
beef stir fry with soy and curry marinade
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Serves
6
INGREDIENTS:
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2
pounds beef or veal ( I use boneless
veal sirloin) |
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6
tablespoons soy sauce |
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2
Tablespoons fresh curry powder* |
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4
Tablespoons olive or other vegetable
oil |
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2
pounds sweet potatoes, peeled
and cut into ½ inch cubes |
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2
inches fresh ginger root, peeled
and grated |
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½
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 |
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6
green onion, sliced into rings,
white and green separated |
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I
can (14 ounces) coconut milk |
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3
Tablespoons freshly squeezed lemon
juice |
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Salt
to taste |
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I
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:
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Mix
the soy sauce and curry in a mixing
bowl. |
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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. |
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Warm
the oil in a wide skillet or wok.
When the oil is very hot, add
the meat and brown for 2 - 3 minutes. |
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Remove
meat to separate dish or bowl
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If
required, add a little more oil
to wok or skillet |
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Add
the sweet potato, ginger, the
chili and the white bottoms of
the green onion. Cook for 5 minutes,
stirring constantly. |
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Add
the coconut milk, cover and let
simmer until the sweet potatoes
are done, an additional 5 - 7
minutes. |
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Add
lemon juice, salt and meat. Cook
for 2-3 minutes longer. Taste
and correct seasoning if necessary. |
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Remove
from heat. Garnish with coriander
leaves and remaining green onion.
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Serve immediately |
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*
Serving suggestion: Serve on a bed
of plain white rice
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