This was a dish that was inspired by Jamie’s Meals In Minutes. Jamie’s dish was made with chicken which would be wonderful here. I took a few hints from his recipe and came up with my own. Now as much as I love Jamie - and yes I so do, he uses very hot peppers. Scotch Bonnets, Red Chilies, and any other Hot Chile from Hades he can find. Not in this household … Mercy! When it comes to heat – forget it. Don’t get me wrong….I love spices, herbs, seasonings but intense heat – my body screams NOOOO. You know from reading this blog, we are serious wimps when it comes to intense heat.
Having said that, wow, this dish was so so good. Full of flavor, full of texture and mighty delicious – without insane heat. If you want extra heat add more ginger or Jamie’s hot Scotch Bonnets. The amount here gave a mild warmth which was perfect for us. Oh, and this dish is very versatile – it would also be lovely with prawns or fresh mussels – Yummm!
1 1/4 lbs. beef strip stir fry
1 small orange pepper – thinly sliced
pre-made curry sauce – recipe to follow
1/2 lb. fresh bean sprouts
24 sugar snap peas
1 can, 400 ml. of organic Coconut Milk
For garnish: Toasted Sesame Seeds, and minced fresh Cilantro
1 Tblsp. Olive Oil
1 tsp. toasted Sesame oil
big handful of Fresh Cilantro, stems included
1 Tblsp. fresh minced ginger
4 garlic cloves roughly chopped
1 small onion, quartered
3 Tblsp. Tamari Sauce
2 big Tblsp. Tomato Paste
zest of 1/2 a fresh lime
juice of half a lime
1 Tblsp. Fish Sauce
4 rounded tsp. Red Thai Curry Paste (Thai Kitchen Curry Paste is gluten free)
Begin by making the sauce. Add all of the sauce ingredients to a food processor, and blitz until fine. Check for seasonings, adjust if necessary.
Heat up a frying pan on medium high heat with a few drizzles of olive oil. Add the beef strips to the pan, season with salt and pepper. Saute about 4 minutes – they still should be pink. Remove to a bowl and set aside.
This is the leftovers for tomorrow – can’t wait!