Nue Gra Pao

Thai stir-fried beef with fresh mint. Use udon noodles and fresh mint for a pleasantly tangy dinner on a warm spring or summer’s evening, when the mint is in season. Both the chilli and the Thai fish sauce are very strongly flavoured,


1 large onion, peeled and chopped.

6 cloves garlic, peeled and chopped.

1 fresh chilli (or to taste), chopped, seeds removed.

¼ cup olive oil.

300g thinly sliced lean steak.

2 cups chopped mixed vegetables e.g. capsicums, cabbage, peas, cauli florets etc.

2 tsp Thai fish sauce.

1 tablespoon raw sugar.

2 tblsp cornflour.

2 cups beef stock.

½ cup chopped fresh mint.

Salt to taste.


Place the onion, garlic, chilli and oil in a small bowl and reduce to a thick paste using a hand blender. Set to one side. Slice the meat and set to one side. Prepare the vegetables and set to one side. Mix the fish sauce, sugar, and cornflour together in a small bowl and add the beef stock. Set aside.


Heat the oil in a wok or sauté pan over a hot flame. Add the meat and salt and stir fry until browned then pour in the onion mix. Stir fry until golden. Add the sauce mix and bring to the boil, stirring until thickened, then cover and reduce the heat to a simmer. Cook gently for 5-6 minutes then add the vegetables.

Bring back to the boil, reduce the heat again and cook, stirring, for another 2-3 minutes. Stir most of the mint through, reserving a little for garnish. Serve immediately over noodles.

Serves: 2.

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