Ingredients
- 500 g beef eye fillet
- 1 cup (250ml) fresh chilli sauce, see recipe
- 2 tablespoons vegetable oil
- 2 x 5cm pieces ginger, peeled and thinly sliced
- 1 small red onion, thinly sliced
- 250 g cherry tomatoes, halved
- 1 bulb baby fennel, thinly sliced
- 250 g sugar snap peas, blanched and halved
- 1 cup Thai basil leaves
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