Home Farm Herbery

How to Make Spicy Thai Stir Fry©

By Arlene Wright-Correll

You worked all day and you come home and now have to cook. Or you are an empty nester like me and really don’t do much cooking any more.

I have been using a wok for over 40 years now and I find it not only great but easy and fast to use. However, in the event you do not have a wok then just use a deep sided frying pan.

Either way this great, easy to make, 15 minute dish is wonderful whether you are cooking for 4 or for 1. I don’t mind making it for 4 because I can either freeze some of it to thaw out another day and add to my lettuce later or I just reheat the leftovers.

Light, spicy and full of flavor. This is a very easy dish to prepare and only took about 15 minutes to get it on the table. At Home Farm Herbery I really liked using the lettuce because it gave a nice freshness and cool crisp taste to what might otherwise been the usual rice.

Some times I use bigger pieces of lettuce and make a lettuce wrap with the meat.

I use 2-3 Tablespoons Crushed Red Pepper Flakes (30,000-35,000 SHU)

*Let me make a big NOTE here. The secret of easy cooking is to have all the ingredients cut/chopped/diced/poured out prior to starting the cooking.

It's all about "mise en place", which is French for "together in place". Always have all of your ingredients available and ready to go before you start cooking. For some recipes where the dish is cooked very quickly, such as stir fry or Chicken Picatta, you should have all of your ingredients cut and ready to go in advance before you start to cook. For other dishes such as soup which cooks longer, you can save time by doing the prep work as you cook versus having everything cut and ready to go in advance.

This dish is a good source of protein, Vitamin K, Vitamin B12 and Zinc but it is also high in sodium.

Ingredients:

1 pound flank steak

2 – 3 tsp Dried Red Chili Pepper Flakes 

1/4 cup Spicy Thai Seasoning

1/4 cup Minced Onion

2 tablespoons + a pinch of canola oil (for the chile paste)

1/2 small bell pepper, chopped

3 tablespoons fish sauce

1 tablespoon granulated sugar

1/2 cup water (more if needed in Step 6)

Green lettuce leaves

Directions:

Slice beef into 1/4 inch strips 2-3 inches long.

Grind chilies, Spicy Thai Seasoning and Minced Onion into a coarse paste adding a pinch of oil.

Heat wok or deep side skillet and the oil and swish it around the wok.

Add chile paste and stir until lightly browned.

Add beef and bell pepper and stir not overcooking.

Add fish sauce, sugar and water and stir (you will have about 1/2 to 3/4 cup sauce) more water if needed).

In serving bowl place lettuce leaves to cover bottom and place mixture on top.

Serves 4

May the Creative Force be with you

Arlene Wright-Correll

Home Farm Herbery LLC