Beef With Orange (Thai Style)

Being great lovers of Thai food, we had to try this dish after seeing the recipe in a magazine! The ingredients list looks a little long at a glance, but don’t be scared, it’s mostly spices & herbs! It’s not too big a deal to prepare, once you heat up the wok it is cooked in a flash! Noodles are also quick to prepare, so it’s a very approachable week night supper! So give it a whirl and add some spice to your week nights!!

WINE NOTE: A German Pinot Noir would pair very nicely with this s it is fresh enough to match the acidity of the dish and can perhaps cope with the umami of the fish & soy sauces.

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1 tbsp rapeseed oil
1 large red onion, finely sliced into wedges
1 stalk of lemongrass, finely grated
1 red chilli, deseeded and sliced
pinch of ground black pepper

BEEF;
2 x 200g sirloin steaks, fat trimmed off, sliced into 1cm thick strips
½ tsp Chinese five-spice powder
pinch of sea salt flakes
pinch of ground black pepper
1 tbsp cornflour

SAUCE
1 tbsp low-sodium light soy sauce
1 tbsp fish sauce
1 tsp caster sugar
juice of 1 large orange
juice of 1 lime
1 tbsp cornflour

SERVE
2 spring onions/scallions  cut length-ways into strips
small handful of fresh mint leaves
small handful of fresh coriander leaves
sriracha chilli sauce

Rice noodles cooked

Place all the ingredients for the beef in a bowl and toss together, then set aside

Whisk together all the ingredients for the sauce in a jug and stir well to dissolve the sugar. Set aside.

Heat a wok over a high heat until smoking and add the rapeseed oil. Add the red onion and stir-fry for 10 seconds until it starts to soften. Add the grated lemongrass and red chilli and toss for a few seconds, then add the beef and sear and brown for 10 seconds. Flip the beef over and toss for 20 seconds until the beef is coloured and seared on the outside but is still medium on the inside (cook for another minute if you want it well done).