Thai Chilli Beef w/ Bamboo Shoots

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    • Thai Chilli Beef w/ Bamboo Shoots

      Chilli Beef w/ Bamboo Shoots

      2 tbsp peanut oil
      1.2kg beef rump steak, thinly sliced
      400g can bamboo shoots, drained, rinsed, sliced
      2 fresh small red thai chillies, finely chopped
      2 small green thai chillies, finely chopped
      2 tbsp fish sauce
      1 dried kaffir lime leaf
      1 tsp brown sugar
      2 tbsp chopped fresh basil

      Curry Paste

      5 dried red chillies
      1 tbsp chopped dried galangal
      1 tbsp chopped dried kaffir lime peel
      i cup (250ml) water
      2 green onion, finely chopped
      2 cloves garlic, crushed
      2 tsp grated lemon rind
      10cm stalk (20g) fresh lemon grass, finely chopped
      1cm piece fresh ginger (5g), finely chopped


      1. To make the curry paste, combine chillies, galangal & peel in a bowl & pour over the water; cover & stand for several hours. Strain; reserve chilli mixture and 1/2 cup of the chilli liquid. Blend or process chilli mixture, reserved liquid, onion, garlic, rind, lemon grass & ginger until smooth.

      2. Heat oil in a wok, stir-fry beef, in batches, until browned all over. Return beef to pan. Add 1/4 cup of the curry paste, stir-fry for 2 minutes.

      3. Add bamboo shoots, chillies, fish sauce, lime leaf & sugar to the wok; stir-fry until beef is tender. Stir in basil & serve.

      Serves: 8
      Per Serve: 14.7g total fat (5.3 saturated fat); 1158kJ (277 calories); 1.4g carbohydrate; 34.4g protein; 1g fibre.