Thai beef stir fry with fragrant rice

Prep: 10 mins
Cook: 15 mins
Thai beef stir fry with fragrant rice
The great thing about this recipe is that it is so versatile. People often ask whether they can have nuts during pregnancy and the answer is absolutely. If you are cooking this for the family just remember to take the nuts out for any babies or toddlers as children under the age of five should not have nuts.

2ozs/ 50g cashew nuts

1 tsp toasted sesame oil

2 tbsp rapeseed oil

2 garlic cloves, crushed

1 tsp finely grated fresh root ginger

1 mild red chilli, seeded & thinly sliced

1lb/ 450g sirloin steak cut into thin strips

1 small courgette, trimmed and cut into sticks

1 medium carrot, peeled and cut into sticks

1 yellow and 1 red pepper, seeded and sliced

4ozs /100g baby corn halved

1 tbsp reduced salt soy sauce

1 tbsp sweet chilli sauce

2-3 tbsp chopped fresh coriander

Freshly ground black pepper

200g uncooked basmati rice

Cook the basmati rice as per packet instructions.

Heat a frying pan over a medium heat. Toast the cashew nuts for 4-5 minutes. Tossing the pan occasionally to prevent them from burning. Tip into a bowl and set aside.

Meanwhile, heat a wok until it is very hot. Add the rapeseed oil and swirl up the sides. Add the garlic, ginger & chilli and cook for just 30 seconds. Add the sirloin and stir fry for 2-3 minutes until well-sealed and lightly coloured. Add the courgette, peppers, carrots and baby corn and stir fry for another 4-5 minutes or until the vegetables are tender but still crunchy.

Add the reserved toasted cashew nuts to the wok with the soy sauce, sweet chilli sauce and coriander, then toss briefly to combine. Season to taste and sprinkle over the remaining teaspoon of sesame oil.

To serve, arrange the rice on warmed serving plates and then spoon the beef stir fry on top. 


Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Beef, Vegetables

Recipe Type
Dinner, Healthy

Special Info
Pregnant Mums

Level of Difficulty

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