Thai Scotch Beef Stir-fry

Thai Scotch Beef Stir-fry

serves 2


  • 225 g (8 oz) lean Scotch Beef popeseye (rump) steak, cut into thin strips

  • 5 ml (1 tsp) oil

  • 5 ml (1 tsp) lemon grass purée or 2.5 cm (1 ") lemon grass finely chopped

  • 5 ml (1 tsp) Thai red curry paste

  • 6 spring onions, sliced

  • 50 g (2 oz) baby sweetcorn, sliced lengthways

  • 50 g (2 oz) mangetout, sliced

  • 100 ml (3-4 floz) coconut milk*

  • 10 ml (2 tsp) lime juice (rind reserved)

  • 15 ml ( 1tbsp) fresh coriander, chopped

  • 50 g (2 oz) frozen peas, defrosted

  • *NB: This recipe contains nuts.

Cooking Method

  1. Heat the oil in a wok and fry the meat for 3-4 minutes until browned.
  2. Add the lemon grass, Thai curry paste and vegetables (except peas) and cook for 2 minutes. Add the coconut milk and lime juice, bring to the boil.
  3. Sprinkle with coriander, add peas and garnish with lime rind and wedges.

Serving suggestions

Serve with boiled rice and stirfry vegetables.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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