 |
Prep Time: 18 Minutes Cook Time: 0 Minutes |
Ready In: 18 Minutes Servings: 4 |
|
This is fast becoming my favourite mid-week dish. It's just so simple. As a variation replace the beef with 6 chicken thigh fillets (into strips) and garnish with 1/4 cup chopped roasted unsalted peanuts, fresh coriander leaves and a squeeze of lime. Reference: Donny Hay, The Instant Cook. Australian measurements used. Ingredients:
6 large mild red chilies, seeds removed |
1 tablespoon roughly chopped gingerroot |
1 onion, quartered |
3 teaspoons shrimp paste |
1/3 cup brown sugar |
2 tablespoons vegetable oil |
650 g beef, strips |
4 scallions, sliced |
200 g green beans, trimmed |
Directions:
1. Place first 6 ingredients into a food processor and process until finely chopped.
2. Over medium-high, heat a non-stick frying pan then add the chilli paste. Cook for 5-7 minutes, stirring, until the mix is thick and fragrant. Depending on the water content of the ingredients this may take even longer.
3. Now add the beef and cook for 3 more minutes, stirring the whole time. Add the scallions and beans. Cover. Cook for another 3 minutes, or until beef & vegetables are tender. Serve with steamed rice.
|
|