Solo: Thai Chilli Beef Stir Fry & Spinach Wraps

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Solo: Thai Chilli Beef Stir Fry & Spinach Wraps

Sizzling strips of chilli flavoured beef stir fried in oyster sauce. Accompanied by an explosion of fresh flavour - limes, cashews, ginger, fresh coriander - wrapped in crunchy spinach leaves.

Ingredients to serve 1

  • 200g x sirloin steak
  • 1/4 to ½ (to taste) x fresh chillies - deseed and slice finely
  • 1 tbsp x oyster sauce
  • 3g x basil leaves
  • 1 tbsp x vegetable oil (from your pantry)
  • 1 x lime
  • 10g x ginger – peel and chop finely
  • 1/8 x red onion – chop finely
  • 1/8 to 1/4 (to taste) x fresh chilli – deseed and chop finely
  • 5g x fresh coriander - chop
  • 25g x peanuts
  • 1/4 tbsp x fish sauce
  • 1/4 tsp x xylitol
  • 50g x Swiss Chard


Step 1

Prepare all the ingredients per the instructions above.

Step 2

Peel the lime using a sharp knife (remove white pith too). Then dice the lime segments (5mm pieces). Cut the stalks off the Swiss Chard and slice into wide ribbons (5cm wide). In a large bowl, mix together limes, ginger, red onion, chilli, fresh coriander, peanuts, fish sauce and xylitol. Lay the Swiss Chard ribbons out on a cutting board. Place a tablespoonful of the mix on each, then roll up.

Step 3

Using a very sharp knife cut the steaks into THIN strips (5mm) against the grain: this means cutting across (and not parallel to) the long muscle fibres in the meat. NB: If you don’t have a big enough frying pan (or wok), then cook in batches - per instructions below. The strips should not overlap in the pan.

Step 4

Place a large frying pan (or wok) on high heat until smoking hot. Pour in the oil and swirl around the pan, then tip in beef strips in a single layer. Add the chilli. Stir fry for about 3 minutes – stirring all the time – until the meat is lightly browned. Now pour over the oyster sauce. Cook for just under a minute until the sauce is heated through. Stir in the basil leaves. Serve immediately.

Step 5

To serve, place the steak strips and spinach wraps on the plate.