My quick and easy Thai-style stir fry marinade for steaks, pork or chicken. Fresh lime, lemongrass, ginger, garlic, coriander and chilli. Pop this over your sliced meats, stick in the fridge for 1-2 hours and then stir fry to your liking. The fragrant smell of the marinade is mouth-watering the second it hits that wok! This dish goes really well with my Sticky Jasmine Rice! stir fry recipe
We've cooked this dish with 28 day aged Rump Steaks, but really any protein will work, or if you are a vegan or vegetarian you could try this with veg/tofu or Quorn.
Ingredients for the Marinade:
Rump / Sirloin Steaks, Chicken Breast / Thighs, Pork Chops, veg/tofu or Quorn etc.
1 x Lime (Zest and Juice)
1/2 tsp Chill Flakes
1/2 tsp Sesame Oil
1 x Lemongrass Stalk
1 x tsp Ginger Puree
2 x tsp Garlic Puree
1-2 tsp Soft Brown Sugar
Half a Bunch or Coriander
7-8 tbsp Soy Sauce
Rock Salt & Black Pepper
Method for the Marinade:
Take your meat or veg/tofu/Quorn and cut into thin strips, seasoning well with rock salt and black pepper, these will be stir-fried later so keep these nice and thin so they cook quickly. Set these to one side and take a mixing bowl, add into this:
The Zest of one lime and half of the lime juice (keep the other half for later).
1/2 tsp Chill Flakes and 1/2 tsp Sesame Oil.
1 x Lemongrass Stalk with the skin and ends removed, finely chopped.
Half a bunch of Coriander roughly chopped, stalks and all.
1 x tsp of Ginger puree and 2 x tsp of Garlic puree.
1-2 tsp of soft brown sugar.
7-8 tbsp of Soy Sauce.
Mix this well until all the ingredients are combined. Add in your thinly sliced steak, chicken, pork veg/tofu/Quorn to the bowl, mix well, cover and set in the fridge to marinate for 1-2 hours. Give it a little shake every 30 mins to help it all mix and marinate.
Ingredients for the Stir Fry:
1-2 x Green Peppers
A Bunch of Spring Onions
1 x Red Onion
Garlic Puree
Ginger Puree
Soy Sauce
Lime Juice
Cashew nuts
Coriander to garnish
Veg / Sunflower Oil
Rock Salt & Black Pepper
Method for the Stir Fry:
Take your marinated meat/veg out of the fridge and give it another good mix, meanwhile, decore/deseed the green peppers and cut them into thin strips. Trim the spring onions and finely chop the white parts only, cut the red onion into small chunks and lightly toast your cashew nuts in a pan with a little rock salt.
Heat up some veg or sunflower oil in a wok until hot, and stir fry your marinated meat, discarding the excess marinade. Stir fry for 2-5 mins on a high heat, set aside and drain.
In the same wok heat up some veg or sunflower oil and add in your chopped veggies, stir fry on a high heat for a few mins, seasoning well. Add to this 1tsp of Garlic Puree and 1tsp of Ginger Puree, cook for another minute or so and add back in your beef/chicken/pork etc. Cook for another minute, then add the remaining lime juice (half a lime) and a little soy sauce. Cook this out for a final minute and serve.
Garnish with the toasted cashew nuts and remaining finely chopped coriander. This goes really well with my Sticky Jasmine Rice!