As this post comes up in your feed, I am probably making my way back from Orlando to New York after a {hopefully very successful} ICRC presentation experience! Very excited to share my experiences with you, but I know there are a fair amount of you who hang around here just for the food, so I won’t deprive you of a Wednesday Recipe of the Week just because I’m out and about!
Last week, I had a few food splurges – pizza and beer after my last run with the Run Ranger Run crew, grilled pastrami and blue cheese sandwiches at the faculty night out - so I’ve been making a concerted effort to get back on a healthy eating plan. I find that the fastest way to get the garbage out and start feeling clean again is through tasty Asian cuisine. I’m a huge fan of Thai food, so this spicy Thai style beef stir-fry recipe was just what the doctor ordered {recipe thanks to the ever amazing Chef Gordon Ramsay and his Healthy Appetite cookbook}. I really didn’t change a whole lot – I usually don’t with Chef Ramsay’s recipes – but I added water chestnuts just because I like the crispiness of them. Anything else I changed was just due to sticking to his “taste everything!” rules, so the spices might be different from the original. Seriously, if you don’t think healthy eating can be gourmet and delicious, buy Healthy Appetite .
Thai Style Beef Stir-Fry
What you’ll need for the stir-fry:
- about 12-14 oz beef {I used two 6 oz filets}
- 2 cloves finely chopped garlic
- 1 tbsp ginger
- 1/4 tsp red pepper flakes
- 1 julienned carrot
- 1 julienned sweet pepper
- 1/2 cup water chestnuts
- about 6 oz snow peas
- 2 chopped green onions
- sea salt and lemon pepper
- 3 tbsp safflower oil
What you’ll need for the sauce:
- 2 tbsp low-sodium soy sauce
- 3 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp arrowroot
- 3-4 tbsp water
How to make it:
- Whisk all the ingredients for the sauce together in a small bowl and set it aside.
- Cut the beef into strips and season with salt and pepper.
- Heat the safflower oil in a wok or large pan. Brown the beef strips, then remove them from the oil and set them aside.
- Throw in the garlic, ginger, and pepper flakes and a little more safflower oil if necessary. Saute for about a minute.
- Add the carrot, pepper, green onions, water chestnuts, and snow peas. Saute for about two minutes. You want the veggies hot but not soft – they should still be crunchy at the end of all of this.
- Put the beef back in the mixture, pour the sauce over everything, and stir it up over heat for about a minute, or until everything is warmed through.
- Dish it up hot!
Hope everyone’s having a wonderful week!
KCS
P.S. This post isn’t sponsored by Chef Ramsay or his publishers ~ I’m just a huge fan of the man’s cooking. Although if the publisher wanted to pay me to rave about his books or send me more books to try out, I wouldn’t complain
