Thai Pineapple Beef Stir-fry
Servings: 4
Calories: 393kcal
SPICY SAUCE
- 1/4 cup water
- 2 teaspoon cornstarch corn flour
- 2 tablespoons Thai red curry paste I prefer Mae Ploy brand
- 2 tablespoons fish sauce
- 2 tablespoons lime juice plus wedges for serving
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
STIR FRY
- 1 tablespoon peanut oil or other neutral oil
- 1 lb lean ground beef
- 4 garlic cloves, minced
- 8 oz green beans, trimmed & cut into sections
- 1 cup frozen chopped pineapple, thawed (or fresh)
- 1/2 medium red onion, cut into thin wedges
- 4 Thai red chilies, thinly sliced, plus extra for serving
- 1 cup packed Thai basil leaves, plus extra for serving
- 1/2 cup toasted peanuts, roughly chopped
- Steamed jasmine rice, to serve (optional)
To make the sauce:
- Whisk all ingredients in a small bowl; set aside.
To make the stir-fry:
- Heat oil in a large wok or a deep, frying pan over medium-high heat. Add the beef and cook, stirring occasionally for 8 to 10 minutes or until the beef is browned & a little crispy in parts.
- Add the garlic, beans & pineapple. Stir-fry for 2 to 3 minutes until the beans have turned bright green. Give the sauce a stir & add it to the beef mixture; stir-fry until well combined. Add the onion, chilies & basil leaves; toss until well combined & the basil is starting to wilt 1 to 2 minutes.
- Add half of the peanuts & stir-fry to combine. Spoon the stir-fry into bowls with steamed rice. Sprinkle with the remaining peanuts. Garnish with lime wedges, sliced chili & extra basil leaves. Serves 4 or 3 hungry people.
Nutrition
Calories: 393kcal | Carbohydrates: 24g | Protein: 32g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1167mg | Potassium: 780mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1602IU | Vitamin C: 32mg | Calcium: 88mg | Iron: 5mg