Tuesday, April 1, 2014

What's For Dinner

Thai Beef Stir Fry with Mango Carrot Salad

  • vegetable oil
  • 2 red chilies 
  • 1 tbsp minced fresh ginger
  • 1 pound beef sirloin-fat trimmed and thinly sliced
  • salt
  • 1 tbsp worcestershire
  • 1 tbsp soy sauce
  • 1-2 cups fresh basil leaves, plus more to garnish
  • rice-to serve
For the mango carrot salad
  • 1 ripe mango-julienned
  • 1 large carrot-julienned
  • 2 scallions-thinly sliced
  • 2 limes-juiced
  • 1 tbsp honey
  • pinch of salt
  • Heat a large skillet (I used my wok) over high-heat with a few tbsp of oil. Add the chilies and ginger and cook for about 30 seconds. Stir in the beef and saute for about 2 minutes or until no longer pink, seasoning with salt.
  • Drizzle in the worcestershire and soy sauce and toss to coat. Remove from heat and stir in fresh basil.
  • Serve with rice and mango carrot salad
  • For mango carrot salad- toss together the ingredients in a bowl and serve room temperature or chilled.
 I thought this recipe was super easy and fun to make! I tend to steer clear of Asian dishes because I don't have any experience but when I found this dish I knew I could make it successfully. 

Can you believe I finally remembered to take a picture?!

1 comment:

  1. Glad stopped by your blog! Now I know what to make for dinner this week. Perfect for mango season :)