Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
De-seed and finely chop the pepper. Peel and thinly slice the carrots. Trim the pakchoi and slice it into quartes. Finely slice the redchilli.
2 Stir-fry sauce
In a bowl, combine the soysauce, fishsauce, gingergarlicpaste, currypaste(spicy!), oystersauce, honey, cornstarch and measured water - this is your stir-frysauce.
3 Fry beef
Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the beefmince with a pinch of salt. Fry for 5-8 min or until browned and cooked through. Transfer the beefmince to a plate. Reserve the pan.
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the peppers, carrots and pakchoi. Fry for 3 min. Add the redchilli(spicy!), stir-frysauce, beansprouts and beefmince and toss. Fry for 1 min. Simmer for 5 min or until the sauce thickens.
Divide the stir-fry amongst plates and garnish with the saltedpeanuts. Top with the basil leaves.
Tips for fussy eaters
Serve with plain jasmine rice.
Want it less spicy? Go easy on the red chilli!
May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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