You better have everything ready because once a stir fry starts, it comes together VERY quickly.

Thai Beef Stir Fry with Mango Carrot Salad

  • Thai Beef Stir Fry
  • Vegetable Oil
  • 2 Red Chilies
  • 1 tablespoon minced Fresh Ginger
  • 1 pound Beef Sirloin; fat trimmed & thinly sliced on bias against the grain
  • Salt
  • 1 tablespoon Worcestershire
  • 1 tablespoon Low Sodium Soy Sauce
  • 1-2 cups Fresh Basil Leaves; plus more to garnish
  • Rice; to serve
  • Roasted Peanuts; to serve
  • Mango Carrot Salad
  • 1 ripe Mango; julienned
  • 1 large Carrot; julienned
  • 2 Scallions; thinly sliced on bias
  • 2 Limes; juiced
  • 1 tablespoon Honey
  • Pinch of Salt
step-by-step directions
step-by-step directions
  • Heat a large skillet over high-heat with a few tablespoons of Vegetable Oil. Add the Chilies and Ginger and cook for 30 seconds. Stir in the Beef and sauté for 2 minutes or until no longer pink, seasoning with Salt.
  • Drizzle in the Worcestershire and Soy Sauce and toss to coat. Remove from heat and stir in fresh Basil.
  • Serve with Rice, Roasted peanuts, and Mango Carrot Salad.
  • For Mango Carrot Salad:
  • Toss together the ingredients in a bowl and serve room temperature or chilled.

Watch how its made

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Thai Beef Stir Fry with Mango Carrot Salad

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