Thai Ginger Beef

75ml Beef Stock

1 Tbsp Oyster Sauce

1 Tbsp Fish Sauce

1 Tbsp Soy Sauce

1 Tsp Caster Sugar

2 Tbsp Vegetable Oil

300g Fillet Medallion, sliced

2 Shallots, chopped roughly

1 Red Pepper, sliced

2 Garlic Cloves, finely grated

15g Ginger, finely grated

2 Thai Chillies, sliced

250g Pak Choi, roughly sliced

20g Thai Basil, leaves picked

6 Spring Onions, sliced

Handful of Unsalted Peanuts

In a bowl mix the Stock, Oyster Sauce, Fish Sauce, Soy Sauce and Sugar

Set Aside

Heat the Vegetable Oil over a high heat in a frying pan

When smoking hot add the Steak and fry for 1 minute turning once

Set aside

Add the Pepper and Shallots to the pan and stir fry for 2 minutes

Add the Ginger, Garlic and Chillies

Fry for 1 minute

Return the Steak to the pan

Then add the Pak Choi anf fry for a further 2 minutes to ensure the Steak is browned all over

Add the sauce mixture to the pan and cook, stirring for 2 minutes until it has reduced a little

Take off the heat and stir in half of the Basil leaves

Divide between 2 plates and scatter over the remaining Basil leaves, Peanuts and Spring Onions

Serve with Noodles or Basmati Rice