What's For Dinner

Thai Beef Stir Fry with Mango Carrot Salad

 Ingredients:

• 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

Directions:

• 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?!