ส่วนผสม

• 450g (1lb) sirloin steak, thinly sliced along the grain
• 3 tbsp vegetable oil
• 1 large garlic clove, minced
• 1/2 onion, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 7oz (200g) white mushrooms, sliced
• 1 1/2 tbsp Thai red curry paste
• 2 cups canned coconut milk
• 1 1/2 tbsp Asian fish sauce
• 1 tbsp light brown sugar
• 4oz (115g) baby spinach leaves
• 3 tbsp shredded Thai basil leaves

การเตรียมการ

• 1Toss the beef, 1 tbsp of the oil, and the garlic together. Heat a large wok over high heat. In batches, add the beef and stir-fry for 30 seconds to 1 minute, until the beef starts to change color. Using a slotted spoon, transfer to a plate.
• 2When all the beef has been stir-fried, add the remaining oil to the wok and heat until shimmering. Add the onion and pepper and stir-fry for 2 minutes. Add the mushrooms and stir for 2 minutes more, or until all the vegetables are tender.
• 3Stir in the curry paste. Add the coconut milk, fish sauce, and sugar and bring to a boil, stirring. Reduce the heat to medium and return the beef to the pan, along with the spinach and basil. Cook, stirring often, for 3 minutes, or until the beef is heated through and the spinach has wilted.

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Oxidative damage from free radicals contributes to the ageing process. Garlic contains antioxidants that support the body’s protective mechanisms against oxidative damage.

High doses of garlic supplementation have been shown to increase antioxidant enzymes in humans, as well as significantly reduce oxidative stress in those with high blood pressure.

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Bottom Line: Garlic contains antioxidants that protect against cell damage and ageing. It may reduce the risk of Alzheimer’s disease and dementia.