Snap, Sizzle & Cook

Sharing my love of food

Thai Beef Stir Fry & Spinach Wraps – Daily Dish #2

Another delicious set of ingredients put together by Daily Dish to produce, in my husbands words; “my kind of meal”. The salad for the spinach wraps is so fresh and refreshing I could have it on its own. We are very blessed in Durban in that we don’t have much of a winter, if at all, so salads in our city is a year long affair. I will most certainly be making this salad again even for a braai accompaniment.

Fresh ingredients for the Thai Beef Stir Fry & Spinach Wraps

Fresh ingredients for the Thai Beef Stir Fry & Spinach Wraps

Thai Beef Stir Fry & Spinach wraps

Thai Beef Stir Fry & Spinach wraps

As you can see from my image, I didn’t wrap the salad in the spinach leaves as this recipe is going to tell you to do. Whatever you prefer, you’ll still get the full benefit from this delicious meal. In my view the salad is the hero of the dish.
You will need:
800g sirloin steak
1 – 2 fresh chillies – deseed and slice finely
4 tbsp. oyster sauce
10g basil leaves
4 tbsp. olive oil
4 limes
40g ginger – peeled and chopped finely
1/2 red onion
1/2 – 1 fresh chilli – deseed and chopped finely (reserve for the salad)
20g fresh coriander – chop finely
100g cashew nuts
1 tbsp. fish sauce
1 tsp xylitol
200g spinach

Peel the limes using a sharp knife (remove white pith too). Dice the lime segments (5mm pieces). Cut the stalks off the spinach and slice into wide ribbons (5cm wide). In a large bowl, mix together limes, ginger, red onion, chilli, fresh coriander, cashew nuts, fish sauce and xylitol. Lay the spinach ribbons out on a cutting board. Place a tablespoonful of the mix on each, then roll up. THIS IS OPTIONAL, I JUST TOPPED MY SPINACH WITH THE SALAD. Using a very sharp knife, cut the steaks into THIN strips (5mm) against the grain: this means cutting across (and not parallel to) the long muscle fibres in the meat. NB: If you don’t have a big enough frying pan (or wok), then cook in batches. The strips should not overlap in the frying pan. Place a large frying pan (or wok) on high heat until smoking hot. Pour in the oil and swirl around the pan, then tip in beef strips in a single layer. Add the chilli. Stir fry for about 3 minutes – stirring all the time – until the meat is lightly browned. Now pour over the oyster sauce. Cook for just under a minute until the sauce is heated through. Sir in the basil leaves. Serve immediately.


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One thought on “Thai Beef Stir Fry & Spinach Wraps – Daily Dish #2

  1. Pingback: It’s giveaway time with Daily Dish (Durban readers only) | Snap, Sizzle & Cook

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