Thai-style green peppercorn beef stir-fry Recipe – Thai Special
Stir-fried Whole Grain Noodles with Green Peppercorns are one of the nicer, fine dining style dishes I have put on here. You can make this for date night and know that it will look and taste amazing. The bonus being that you have more control when you cook at home and save money. You will also be home already as soon as you are done eating and be ready for whatever healthy desert might be waiting.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Thai-style green peppercorn beef stir-fry Ingredients :
- 2 tbs fish sauce
- Zest and juice of 1 lime
- 1 tsp raw sugar
- 1 large carrot, shredded
- 1 long green chilli, thinly sliced
- 2 tbs rice bran oil
- 1 lemongrass stick, tough outer stems removed, finely grated
- 1 tsp each cumin
- 1 tsp ground coriander
- 4 makrut (Thai) lime leaves, scrunched
- 3 Japanese eggplants, cut into 3cm pieces (substitute 1 regular eggplant)
- 600g beef mince
- 200ml coconut milk
- 2 tbs green peppercorns
- Cooked rice noodles, to serve
How to Make Thai-style green peppercorn beef stir-fry
Combine fish sauce, lime juice and zest, and sugar in a small bowl, stirring until the sugar dissolves. Add the carrot and chilli and mix to combine. Set aside until required.
Place oil in a wok over medium-high heat. Add lemongrass, cumin, coriander and lime leaves. Stir-fry for 1 minute or until fragrant. Add eggplant and stir-fry for 1 minute, then add beef, and stir-fry breaking up the mince with a spoon, for 3 minutes or until browned. Add the coconut milk, peppercorns and 1/2 cup (125ml) water. Stir-fry for 6-8 minutes until eggplant is tender and water has evaporated.
Add carrot, chilli and the pickling liquid, to taste, to the wok, and stir-fry for 1 minute or until warmed through. Serve with rice noodles.