Thailand | Meats Beef | Stir Frying

Nua Pad Prik

(Thai chili beef)

Yield: 3-4 servings


INGREDIENTS PREP AMOUNT
Beef, preferably filet or tenderloin partially frozen, then sliced in thin strips 1 lb
Garlic minced 2-3 cloves
Salt & pepper to season
 
Chiles, hot Thai or jalapeņo minced 2-3 each
Pepper, red bell sliced very thinly 1 each
 
Fish sauce 2 Tbsp
Brown sugar 2 tsp
Oyster sauce (opt.) 1 Tbsp
 
Oil 1/4 cup

METHOD

Basic Steps:  Marinate → Mix → Stir Fry
  1. Mix the beef with the salt, pepper and garlic and set aside in a bowl to marinate briefly.
  2. Mix the fish sauce, brown sugar, and the oyster sauce together in a small bowl to form a sauce. Add a little water if you need to.
  3. Have all your ingredients ready and close by. Heat the oil over high flame in a wok or deep skillet. Add the chile pepper and red pepper and stir fry rapidly for about 30 seconds.
  4. Add the beef and stir fry rapidly another 1-2 minutes until the beef is just cooked through.
  5. Turn the heat to low and pour in sauce ingredients. Toss to cover the beef. Remove from heat and serve.

VARIATIONS

  • Two or three thinly sliced shallots can be stir fried along with the peppers.
  • A handful of chopped cilantro or holy basil can be tossed in the dish at the end.
  • Gai Pad Prik: Substitute chicken for the beef.

NOTES

  • Serve with jasmine rice.