Thai Spicy Beef with Spinach Mushroom Potato
Savor the bold and vibrant flavors of Thai cuisine with this Thai Spicy Beef with Spinach Mushroom Potato recipe—a perfect fusion of hearty and zesty delights. Tender slices of beef sirloin are stir-fried to perfection alongside golden, crispy potatoes, earthy button mushrooms, and nutrient-rich baby spinach. Infused with a punchy blend of soy sauce, oyster sauce, and fish sauce, and spiced up with garlic and fiery red chili, this dish delivers a tantalizing umami-rich experience. Finished with a drizzle of fresh lime and a sprinkle of cilantro, this one-pan wonder is as aromatic as it is flavorful. Quick to prepare in just 50 minutes, this recipe is an ideal choice for a satisfying weeknight dinner that pairs beautifully with steamed rice or stands strong on its own. Whether you're a fan of spicy Asian dishes or exploring new culinary horizons, this Thai-inspired stir-fry will impress your taste buds and earn a spot in your dinner rotation.
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Recipe Information
Ingredients
- 500 g beef sirloin, thinly sliced
- 150 g baby spinach
- 200 g button mushrooms, sliced
- 2 medium potatoes, diced into small cubes
- 3 tbsp vegetable oil
- 2 medium red chili, finely chopped
- 3 garlic cloves, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tsp ground black pepper
- 1 cup water
- 1 lime, for garnish
- 2 tbsp fresh cilantro, chopped
Instructions
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden and tender. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the minced garlic and chopped red chili, and stir-fry for 1 minute until fragrant.
Add the sliced beef to the pan and stir-fry for 3-4 minutes until it is browned but not fully cooked. Remove the beef and set it aside with the potatoes.
Add the sliced mushrooms to the pan and cook for 3-4 minutes until they release their water and begin to brown.
In a small bowl, combine the soy sauce, oyster sauce, fish sauce, brown sugar, ground black pepper, and water. Mix well to create the sauce.
Return the beef and potatoes to the pan, and pour the sauce over them. Stir to coat evenly and simmer for 5 minutes until the flavors meld and the beef is fully cooked.
Add the baby spinach to the pan and cook for 2-3 minutes until wilted.
Remove the pan from heat and garnish with fresh cilantro and lime wedges. Serve hot with steamed rice or enjoy on its own.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4304 mg | 187% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 10.7 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 292 mg | 22% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3430 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
