Thai Chilli Beef

Sid Owen's quick-cook dish packs a punch - enjoy it with steamed rice or a crisp salad
Thai Chilli Beef
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes plus marinating and freezing time
  • Effort: easy


  • 500 g beef fillet, trimmed
  • 4 tbsp sesame oil

For the dressing

  • 1 clove garlic, finely chopped
  • 2 red chillies, finely chopped
  • small bunches mint leaves, finely chopped
  • small bunches coriander leaves, finely chopped
  • 1 lime, juice only
  • 2 tbsp mirin, (Japanese rice vinegar)
  • 2 tbsp fish sauce
  • 1/2 tsp sugar


1. Wrap the beef in cling film and put it in the freezer for 10 minutes - this makes the beef easier to slice thinly.

2. For the dressing: mix the garlic, chillies, mint, coriander, lime juice, vinegar, fish sauce and sugar together in a bowl.

3. Slice the fillet as thinly as you can and lay all the slices out on a serving dish, trying not to overlap them if possible.

4. Spoon the dressing over the meat and leave it to marinate for 1-2 hours. The lime and vinegar will start to cook the beef.

5. Heat the sesame oil in a saucepan until hot, and pour it carefully over the marinated beef.

6. Leave for 2-3 minutes for all of the flavours to mix. Serve.

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