Thai-style green peppercorn beef stir-fry Recipe – Thai Special
Stir-fried Whole Grain Noodles with Green Peppercorns is a refined, restaurant-quality dish that’s perfect for a date night. By preparing it at home, you not only ensure it looks and tastes fantastic but also gain greater control over the cooking process and save money. Plus, dining at home means you’ll be conveniently settled in after dinner, ready to enjoy a healthy dessert or whatever else awaits.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Thai-style green peppercorn beef stir-fry Ingredients :
- 2 tablespoons fish sauce
- Zest and juice of 1 lime
- 1 teaspoon raw sugar
- 1 large carrot, shredded
- 1 long green chili, thinly sliced
- 2 tablespoons rice bran oil
- 1 lemongrass stalk, tough outer layers removed, finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 Thai lime leaves (makrut), crumpled
- 3 Japanese eggplants, cut into 3cm pieces (or substitute with 1 regular eggplant)
- 600 grams beef mince
- 200 milliliters coconut milk
- 2 tablespoons green peppercorns
- Cooked rice noodles, for serving
How to Make Thai-style green peppercorn beef stir-fry
In a small bowl, combine fish sauce, lime juice and zest, and sugar. Stir until the sugar dissolves. Add the shredded carrot and sliced chili, mixing well to combine. Set aside for later use.
Heat oil in a wok over medium-high heat. Add finely grated lemongrass, ground cumin, ground coriander, and crumpled lime leaves. Stir-fry for about 1 minute until fragrant. Add the chopped eggplant and stir-fry for another minute. Then, add the beef mince and stir-fry, breaking it up with a spoon, for 3 minutes or until it browns. Pour in the coconut milk, green peppercorns, and 1/2 cup (125ml) water. Stir-fry for 6-8 minutes until the eggplant is tender and the liquid has reduced.
Add the prepared carrot, chili, and the reserved pickling liquid to the wok. Stir-fry for 1 minute or until everything is heated through. Serve with rice noodles.
