• 3 tablespoons sunflower oil
  • 750 g (1½ lb) thin-cut fillet steak, cut into strips
  • 1 onion, finely sliced
  • 4 garlic cloves, finely chopped
  • 1 red chilli, finely sliced
  • 2 star anise
  • 1 teaspoon crushed cardamom seeds
  • 1 cinnamon stick
  • 300 g (10 oz) green beans, trimmed
  • 1 carrot, cut into thin batons
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons ground bean sauce
  • small handful of finely chopped fresh coriander
  • small handful of finely chopped mint leaves

Heat half the oil in a large, nonstick frying pan and stir-fry the beef in batches for 1–2 minutes. Remove with a slotted spoon and keep warm.

Heat the remaining oil in the frying pan and stir-fry the onion for 4–5 minutes until softened, then add the garlic, chilli, star anise, cardamom, cinnamon, green beans and carrot. Stir-fry for 6–8 minutes.

Return the beef to the pan with the fish sauce and the ground bean sauce. Stir-fry for 3–4 minutes or until heated through. Remove from the heat and sprinkle over the chopped herbs just before serving.

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