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Recipe: Marinated and stir-fried beef fillet with sticky rice

September 14, 2011

Whilst undertaking week one of The Frugality Challenge, I was lucky enough to have a piece of beef fillet, around 600g, in my freezer.  After cutting two healthy-sized steaks from it, I was left with around 200-250g, which was the thin end of the fillet.  After pondering somewhat, I concluded that I could slice it thinly, marinate in some chinese ‘stuff’ and stir-fry it quickly, before adding it to a hot pile of sticky rice.  Being a bit of a slave to recipes, I wasn’t confident of my ability to make something up out of my head.  I should have had more faith; the result was outstandingly delicious.  Here’s how you can recreate it:

200-250g Beef Fillet
2 cloves of Garlic, finely chopped
1cm of fresh Root Ginger, peeled and finely chopped
3 tablespoons Soy Sauce
1 tablespoon Mirin
1 tablespoon Sesame Oil
1 tablespoon Vegetable or Sunflower Oil
, sliced
Red Pepper, sliced
Thai Sticky Rice, to serve

Serves 3-4


1. Thinly slice the beef.  Place in a small bowl with the chopped garlic and ginger, the soy sauce, mirin and sesame oil.  Cover and leave to marinate in the fridge.  I left mine overnight, but you could get away with a couple of hours.  The result is thick, dark and sticky (but delicious)!

2. Cook the rice as per the packet instructions.  I find it helps to soak it in cold water for about 30 minutes before you are ready to cook it.  Make sure you salt the cooking water slightly, otherwise the result is bland, bland, bland.

2. Heat the sunflower or vegetable oil in a wok or large frying pan. Fry the onion at a medium to high heat, moving it around the pan.  When you see the edges start to brown, add the pepper, stirring all the time.  Cook for another 3 minutes.

3. Add the beef and marinade to the pan and stir-fry for another 2 minutes; again, moving it around the pan all the time.  The beef will cook in no time at all.  It should be slightly salty but this is balanced out with the creamyness of the rice.

4. Serve up the rice onto plates or in bowls and then top with the beef stir-fry and sauce.

I’d love to hear from anyone who tries this recipe, to see if you enjoyed it as much as me and the man about the house.


From → Recipes

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