Sticky Chilli Ginger Welsh Beef


  • 225g (8oz) Lean Welsh Beef rump steak, cut into thin strips
  • 15ml (1tbsp) Vegetable oil
  • 5cm (2”) Lemongrass stalk, squashed and finely sliced
  • 1 Red chilli, deseeded and finely sliced
  • 5cm (1”) Root ginger, peeled and grated
  • 30ml (2tbsp) Dark brown sugar
  • 10ml (2tsp) Dark soy sauce (non-sweetened)
  • 10ml (2tsp) Fish sauce
  • 5ml (1tsp) Sweet chilli sauce
  • 1 Lime, rind and juice or ½ lime rind and juice
  • Fresh basil, mint and coriander leaves to serve


  1. Heat the oil in a large wok or frying pan, add the Welsh Beef strips. Brown meat all over on a high heat, this should take about 2-3 minutes.
  2. Add to the pan the lemongrass, chilli, ginger, sugar, soy, fish sauce, sweet chilli sauce and juice and rind of lime.
  3. Cook for about 5 minutes until sticky and reduced.
  4. Place a portion of steamed Thai rice onto each plate, top with a scattering of steamed green beans and pile high with sticky Welsh Beef and fresh whole leaves of basil, mint and coriander leaves.

Recipe Information

  • Serves –2
  • Cooking Time – 10 minutes approx.


Recipe provided by Hybu Cig Cymru - Meat Promotion Wales