Thai Chilli Pepper Beef

Ingredients:

750g of rump steak, cut into strips
2-3 cloves of garlic, minced
1 tbsp grated fresh ginger
1-2tbsp thai red curry paste
1 onion cut into wedges(i used 2 as they were fairly small onions)
1 green bell pepper chopped
1 red bell pepper chopped(colour doesn't really matter its just for presentation)
baby sweetcorn(use canned if preferred)
220g can of bamboo shoots
1 tbsp fish sauce
1 tbsp brown sugar
125 ml beef stock
2-3 birdseye chillis
oil
can of waterchesnuts(this is optional, I just like them)

Step 1:

Place the strips of beef, the minced garlic, the grated ginger, the chopped chillis and curry paste into a bowl and give it a good mix around.

Step 2:

This is the mess you will end up with:

If you are using fresh sweetcorn, you can cook it quickly by putting it in a bowl with 2 tbsp of water, covering with film and then put it in the microwave for about 3 minutes.

Step 3:

Heat some oil in a pan and add the beef and stir fry until the beef is brown.

Step 4:

When it's brown take the beef out and set to the side. In the same pan you did the beef in add the wedges of onion and stir-fry for about 3 minutes over a medium heat. you may need to add a bit more oil.

Step 5:

When the onions are golden add the bell peppers, corn, bamboo shoots and the water chestnuts and stir-fry for 5 minutes or until the vegtables are tender.

Step 6:

Now return the beef to the pan, stir in the fish sauce, the stock and the sugar(thats what that brown dollop is) give it a good stir and simmer for 10-15 minutes, stirring occasionally. Keep an eye on the level of the stock, you want to reduce it but not too much.

Step 7:

When the beef is tender its time to serve, I had these snazzy wee hot platey things lying around so I decided to use them, I just love the sound of the food sizzling as it hits the hot iron.