This dish is a collision of cultures, bringing the warm spice of Thai cuisine and cold taste of Steam Whistle Pilsner together. Courtesy of Darin Jaturapatporn.
Directions for: East Meets West Stir Fry in Steam Whistle Beer
Ingredients
Stir Fry7 oz (200 g) strip loin beef, cut into small pieces
salt and black pepper, to taste
2 Tbsp (30 mL) olive oil
5 oz (125 g) red onion, peeled and thinly sliced into rings
5 oz (125 g) bamboo shoots in water
Tbsp (7.5 mL) all-purpose flour
red bell pepper
10 leaves mint
5 Tbsp parsley, chunked
1 cup (250 mL) Steam Whistle Pilsner, divided into two 1/2 cups
1 Tbsp (15 mL) jasmine rice powder (stir jasmine rice in a low-heated pan until turning yellow, then crush it)
1 tsp (5 mL) chili powder
1 Tbsp (15 mL) lime juice
1 Tbsp (15 mL) fish sauce
Sauce2 Tbsp (30 mL) ketchup
1 Tbsp (15 mL) soy sauce
1 Tbsp (15 mL) Steam Whistle Pilsner
Directions
Stir Fry1. to start the stir fry, marinate both sides of the beef with salt and pepper.
2. Boil bamboo shoots in salted boiling water until bamboo shoots are soft.
3. Brown the beef with olive oil in the pan, then set aside.
4. Lower heat and add ringed red onions to the pan just used to brown the beef. Using the leftover juices and oils, sweat red onions until lightly browned.
5. Add all-purposed flour to red onions and stir constantly. Add the first 1/2 cup of beer to onion, stirring until thickened. Add bamboo shoot and beef to the pan. Add rice powder, Chili powder, lime juice and fish sauce. Mix together over low heat.
6. Add another 1/2 cup of beer. Garnish with red bell-pepper, parsley and mint leaves.
7. Serve stir fry and Sauce with rice.
Sauce1. to make the sauce, first boil ketchup and soy sauce together. then add beer and set aside quickly.
See more: Thai, North American, Stir-Fry, Main, Dinner, Vegetables, Beef