Thai Beef and Pepper Stir Fry

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Serves : 2 -3

Ingredients:

For the stir fry:

400g/ 14 oz Sirloin Steak, sliced into thin strips, cut against the grain
1 Red Pepper, sliced
1 Yellow Pepper, sliced
4 Spring Onions, sliced diagonally
1 small Red Chile, finely sliced
2cm Piece of Ginger, finely sliced into strips
1 tsp Toasted Sesame Oil
1 tsp Rapeseed Oil
2 tbs Tamari or Soy Sauce if you prefer
Small bunch of fresh Coriander, chopped + extra leaves for garnish

For the Marinade:

2 Tbs Tamari or Soy Sauce
1 Tbs Fish Sauce
Juice of 1 Lime
1 lemongrass stalk, ends and outer layer removed
2 cloves of garlic, minced
1 Small Red Chile, finely choppped
1 tbs Rapeseed Oil

Directions:

First marinade the beef – Remove any excess fat from the beef, slice the beef against the grain. Add all the marinade ingredients to a bowl mix well and then add the beef, make sure all the beef is covered in the marinade. Cover and leave to marinate for an hour in the fridge, or at the very least 30 minutes.

Heat the oil in a wok over a high heat, add the beef to the wok, and cook it in batches for about 3 minutes, remove the meat and set aside in a clean bowl.

Add the ginger, garlic and chile to the wok, stir fry for a minute, then add the peppers, spring onions, sesame oil, tamari and cook for another 5 minutes then add the beef back in to the wok with the chopped coriander. Cook for another 2 minutes.

Serve with rice, quinoa or noodles, garnish with extra spring onions, red chile and lime wedges and coriander.

From thelastfoodblog.com