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Recipe for :

Thai Stir-Fried Beef with Chillies

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then just send a blank email <click here>

"Use small Asian hot peppers for an extra spicy dish. Look for them at your local market in the speciality section or in an Asian market".


1 lb beef, sirloin or tenderloin, cut into long, thin slices
5 to 7 hot red chile peppers
2 tablespoons chopped onion 3 cloves of garlic
1 tablespoon Oyster sauce
1/2 tablespoon Fish sauce
1 cup carrots, cut into matchsticks
2 hot red chiles, cut into strips (optional)
5 celery leaves, chopped finely
2 tablespoons oil


  • Pound together the 5 to 7 hot red chile peppers, onions and garlic until a paste forms.
  • In a wok, heat the oil until hot and stir in the paste.
  • Add beef and oyster sauce, stirring constantly until the beef is no longer pink.
  • Add the fish sauce, optional chiles, carrots and celery leaves.
  • Stir fry a few more minutes.

Serves 4

Martin James