Entrée: Thailand – สเต็กฟิเลต์มิญองผัดไทย ▶ Steak Filet Mignon Phat Thai (Thai-Style Stir-Fried Beef Tenderloin)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

2 filet mignon steaks (about 8 oz / 225 g each), thinly sliced
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) sesame oil
3 cloves garlic, minced
1-inch piece ginger, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup (150 g) sugar snap peas
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) lime juice
1 tsp (4 g) brown sugar
2 Thai bird’s eye chilies, finely chopped (adjust to heat preference)
Fresh cilantro leaves for garnish
Cooked jasmine rice for serving

Instructions

1. **Prepare the Meat and Vegetables:** Start by slicing the filet mignon steaks into thin strips. Slice the bell peppers and trim the sugar snap peas. Mince the garlic and ginger, and finely chop the chilies.

2. **Cook the Filet Mignon:** Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced filet mignon and stir-fry for about 2-3 minutes, until browned and just cooked. Remove from the wok and set aside.

3. **Stir-Fry the Vegetables:** In the same wok, add the remaining tablespoon of vegetable oil and the sesame oil. Add the minced garlic, ginger, and chopped chilies, stir-frying until fragrant, about 30 seconds.

4. **Combine and Finish:** Add sliced bell peppers and sugar snap peas, stir-frying for 2-3 minutes until the vegetables are crisp-tender. Return the beef to the wok.

5. **Seasoning:** Stir in soy sauce, oyster sauce, fish sauce, lime juice, and brown sugar. Toss everything together to coat evenly and heat through for another minute.

6. **Serve:** Remove from heat and garnish with fresh cilantro leaves. Serve immediately over jasmine rice. Enjoy your Filet Mignon Thai Stir-Fry, a dish full of vibrant and aromatic flavors!