The recently published Fresh Thai, written by Oi Cheepchaiissara (Hamlyn £16.99), really does help us to get into the spirit of Thai cooking and achieve an authentic Thai flavour.

Oi explains that Thai cooks tend to rely on tasting rather than measurement. She says that from long experience they can tell exactly when a dish has that unique combination of ingredients that makes it authentic. Obviously, Western cooks coming to this cuisine for the first time won't have this skill. But as Oi's recipes are very clearly set out, we can all begin with dishes such as this beef with peppers from her book, which tastes absolutely delicious. Because it calls for sweet peppers rather than chilli this dish does not contain the fiery heat of a Thai curry.

(Serves four when served with two other main dishes)

YOU WILL NEED:

  • One and a half tbspns vegetable oil
  • 3 garlic cloves, freshly chopped
  • 275 (9oz) tender rump or fillet steak, thinly sliced
  • 3 tbspns beef or vegetable stock
  • 125g (4oz) red and green peppers, deseeded and cut into bite-sized pieces
  • One onion, sliced
  • One tbspn oyster sauce
  • 2 spring onions, finely sliced
  • Ground white pepper.

METHOD:

  • Heat the oil in a non-stick wok or frying pan and stir-fry the garlic over medium heat until it is lightly browned.
  • Add the beef and stir-fry for 3-4 minutes.
  • Add the stock, red and green peppers, onion and oyster sauce and stir fry for another 2-3 minutes.
  • Add spring onions and turn on to a serving plate, season with ground white pepper and serve immediately.