Thai-style green peppercorn beef stir-fry
Prep
10m
Cook
15m
serves
4
Olivia Andrews is putting the flavour back into weeknight dinners with her Thai-stye green peppercorn beef stir-fry.
Ingredients (15)
- 2 tbs fish sauce
- Zest and juice of 1 lime
- 1 tsp raw sugar
- 1 large carrot, shredded
- 1 long green chilli, thinly sliced
- 2 tbs rice bran oil
- 1 lemongrass stick, tough outer stems removed, finely grated
- 1 tsp each cumin
- 1 tsp ground coriander
- 4 makrut (Thai) lime leaves, scrunched
- 3 Japanese eggplants, cut into 3cm pieces (substitute 1 regular eggplant)
- 600g beef mince
- 200ml coconut milk
- 2 tbs green peppercorns
- Cooked rice noodles, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Combine fish sauce, lime juice and zest, and sugar in a small bowl, stirring until the sugar dissolves. Add the carrot and chilli and mix to combine. Set aside until required.
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2.Place oil in a wok over medium-high heat. Add lemongrass, cumin, coriander and lime leaves. Stir-fry for 1 minute or until fragrant. Add eggplant and stir-fry for 1 minute, then add beef, and stir-fry breaking up the mince with a spoon, for 3 minutes or until browned. Add the coconut milk, peppercorns and 1/2 cup (125ml) water. Stir-fry for 6-8 minutes until eggplant is tender and water has evaporated.
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3.Add carrot, chilli and the pickling liquid, to taste, to the wok, and stir-fry for 1 minute or until warmed through. Serve with rice noodles.
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