The Hairy Bikers Asian Adventure put Stir fry Thai beef on the menu

The Hairy Bikers continue their Asian adventure today, but this time in Bangkok, Thailand, where they serve up some very tasty food.

The duo makes a Thai beef stir fry to be proud off using 700g ribeye steak, 4 garlic cloves, roughly chopped, ½ tsp coarse sea salt, vegetable oil, for frying, 10 Thai shallots, 1 small red pepper, 4 free-range eggs, 2 tbsp Thai fish sauce, 1 tbsp oyster sauce, 2 tbsp soy sauce and 1½ tbsp palm sugar.

For the sauce: 4 coriander roots, chopped, 4 garlic cloves, 5 chillies, finely chopped, 1 tbsp oyster sauce, 1 tbsp rice wine vinegar, 2 tbsp soy sauce, 2 tbsp Thai fish sauce, ½ lime, juice only.

Their spicy Thai beef stir fry is served with a crisp fried egg on top and the flavour-packed dipping sauce on the side.

To make the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly.

Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls.

For the beef, in the same pestle and mortar, put the chillies, garlic cloves and sea salt. Grind until you have a paste.

Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes.

Turn down the heat and then add the pounded chilli and garlic paste until slightly brown, stirring continuously on a low heat so that the garlic doesn’t burn.

Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked – this will only take 4-5 minutes.
In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny.

Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef.

Divide into onto suitable serving bowls and serve with the rice and sauce on the side.