Thaï Beef

Thaï Beef
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 1:30 Total Time


Add all
  • 1 lb
    (450 g)

    beef strips

  • 2 tsp.
    (10 mL)

    vegetable oil

  • 1/2

    red onion cut in rings

  • 2

    green pepper cut in strips

  • marinade ingredients:

  • 1 cup
    (250 mL)

    beef bouillon

  • 2 Tbsp.
    (30 mL)

    teriyaki sauce

  • 2 Tbsp.
    (30 mL)

    lime or lemon juice

  • 1 Tbsp.
    (15 mL)

    ground ginger

  • 1/2 tsp.
    (3 mL)

    hot pepper flakes


Mix all the marinade ingredients in a bowl.

Set aside 60 mL 1/4 cup of marinade to cook the vegetables.

Add the beef, cover and marinate in the refrigerator for 1 hour.

Drain the beef. Heat the oil in a large skillet on medium heat.

Add the beef strips and cook 4 to 5 minutes.

Add the vegetables and continue cooking 4 to 5 minutes, adding a little marinade.

Source: Chef Soeur Angèle

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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