This is one of those recipes that you can use as a base and then build your variations around it. You can make it into:
Pad Thai Beef and use peanuts
Thai Beef and Fried Rice
Last night, we teamed it with garlic flat bread.
500 g tender beef steak (rump or sirloin) cut into strips
1 teaspoon vegetable oil
1 tablespoon sesame seeds, toasted
1 garlic clove chopped
1 tablespoon finely grated ginger
2 tablespoons gf soy sauce
½ teaspoon Thai red curry paste
4 tablespoons unsalted cashew nuts, toasted
1 shallot, slice diagonally
- In a bowl, mix beef, oil, sesame seeds, garlic, ginger, chili, soy sauce, curry paste.
- Refrigerate for 30 minutes to 1 hour.
- Heat a heavy base fry pan until very hot and brush with oil. Place the beef strips in the pan and cook quickly until lightly browned. You might need to cook the beef in batches.
- Serve on a bed of rice and add cashews and shallot to garnish.
7 g sachet gluten-free dry yeast
1 ¼ cup warm water
480 g gluten-free bread mix
1/3 cup olive oil
GF plain flour for dusting
4 garlic cloves, crushed
- Combine yeast and 1 ¼ cups warm water in a large bowl. Add bread mix and 1 tablespoon oil.
- Stir to form a soft dough.
- Turn onto floured surface and gently knead into a ball.
- Transfer to a large greased bowl, cover and set aside in a warm place for 30 minutes or until mixture has doubled in size.
- Punch down dough and divide into 8 portions. Roll 1 portion out to a 20 cm round.
- Heat a greased barbeque plate on medium-high heat. Add garlic to remaining oil.
- Brush 1 side of dough rounds with garlic mixture. Cook for 4 minutes, turn and brush with garlic mixture. Cook for a further 4 minutes.
- Repeat with remaining dough rounds and garlic mixture.
( I cook them on the crepe maker on setting 2 ½ . The mixture is quite unstable so do not overwork the dough rounds and roll just before you are ready to cook them. I found spreading them using your fingers helpful. You can also place them between two sheets of floured baking paper and roll with a rolling pin)