Thai Red Beef Stir-Fry with Snake Beans, Bamboo Shoots and Sticky Rice
Red curry paste stir-fried with garlic, then simmered with coconut milk, fish sauce and palm sugar over beef.
- 700 g beef sirloin steak
- 200 g sticky rice
- 250 g snake beans
- 200 g bamboo shoots, tinned
- 3 whole red chilli, fresh
- 5 cloves garlic cloves
- 40 g Thai red curry paste
- 1 tbsp fish sauce
- 15 g palm sugar
- 200 ml coconut milk
- 3 tbsp vegetable oil
- 20 g fresh Thai basil
- 1 whole lime
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Add to a shopping listHow the shopping list works →- Step 1
Cook sticky rice according to packet instructions (typically 15–20 minutes); keep warm.
- Step 2
Slice beef thinly against the grain. Trim snake beans into 5cm lengths. Drain and rinse tinned bamboo shoots.
- Step 3
Mince garlic and slice red chillies, removing seeds if milder heat is preferred.
- Step 4
Heat 30ml oil in a large wok or frying pan over high heat until smoking. Working in two batches, sear beef for 2–3 minutes per batch until browned; remove and set aside.
- Step 5
Add remaining 15ml oil to the wok. Fry curry paste and minced garlic for 1 minute until fragrant.
- Step 6
Pour in coconut milk and stir well. Add fish sauce and palm sugar; simmer for 2 minutes.
- Step 7
Return beef to the wok. Add snake beans and bamboo shoots; stir-fry for 4–5 minutes until beans are tender-crisp.
- Step 8
Taste and adjust seasoning with fish sauce or lime juice. Stir in sliced red chillies.
- Step 9
Divide sticky rice among serving bowls. Top with beef stir-fry and garnish with fresh Thai basil and a lime wedge.
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