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Thai steak stir-fry

Name: Thai steak stir-fry
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: Juice of 2 limes; 3 tbsp fish sauce; 2 tbsp soft brown sugar; 1 red chilli, deseeded and sliced; 2 tbsp rice vinegar; 2 small sirloin steaks; 1 tbsp olive oil; 1 tbsp sesame oil; 200g tenderstem broccoli; 2 red peppers, deseeded and sliced; 2 pak choi, quartered; Handful beansprouts

Published: 30 Nov 08
Updated: 18 Mar 24

This is a great-value supper because two steaks is enough to feed four people.

Easy
December 2008

Test kitchen approved

Serves 4
Takes 10 min to make and 10 min to cook, plus resting

This is a great-value supper because two steaks is enough to feed four people.

Dairy-free recipes

Nutrition: per serving

Calories: 218kcals
Fat: 9.1g (2.6g saturated)
Protein: 18.2g
Carbohydrates: 15.7g (14.4g sugar)
Salt: 2.3g

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Ingredients

Juice of 2 limes
3 tbsp fish sauce
2 tbsp soft brown sugar
1 red chilli, deseeded and sliced
2 tbsp rice vinegar
2 small sirloin steaks
1 tbsp olive oil
1 tbsp sesame oil
200g tenderstem broccoli
2 red peppers, deseeded and sliced
2 pak choi, quartered
Handful beansprouts

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Method

Mix together the juice of 2 limes, 3 tbsp fish sauce, 2 tbsp soft brown sugar, 1 red chilli, deseeded and sliced, and 2 tbsp rice vinegar in a jug.
Heat a large, heavy frying pan or griddle. Brush 2 small sirloin steaks with olive oil, season and cook for 2 minutes each side. Set aside to rest.
Heat 1 tbsp sesame oil in a wok or frying pan and stir-fry 200g tenderstem broccoli with a splash of water for 2 minutes. Add 2 red peppers, deseeded and sliced, 2 pak choi, quartered, and a good handful beansprouts, and cook for a few minutes.

Pour over the chilli dressing and toss well. Slice the beef and serve on the stir-fried vegetables.

Recipe from December 2008 Issue

Nutrition

Nutrition: per serving

Calories: 218kcals
Fat: 9.1g (2.6g saturated)
Protein: 18.2g
Carbohydrates: 15.7g (14.4g sugar)
Salt: 2.3g

delicious. tips

For this stir-fry, save money by swapping in vegetables you already have in the fridge, so try spinach, regular broccoli, sugar snaps and yellow or green peppers