Thai Spicy Beef (Nuer Phad Phed) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from my favorite cookbook, given to me by my sister in law for my birthday in honor of our trip to Thailand in the new year. Enjoy. Ingredients:
10 ounces beef flank steak |
1/4 medium green pepper |
1/4 medium red pepper |
6 green beans |
5 tablespoons vegetable oil |
1 tablespoon minced garlic clove |
2 tablespoons red curry paste |
5 tablespoons unsweetened coconut milk (or water) |
2 fresh lime leaves (torn into strips) |
1/2 bamboo shoot |
2 tablespoons fish sauce |
20 fresh basil leaves |
1 slice red pepper |
2 1/2 cups steamed rice |
1 tablespoon sugar |
Directions:
1. Slice flank steak into pieces that re 1/4 inch/5 mm thick, 2 inches/5 com long and about 1 inch/2.5 cm wide. If you find it difficult to cut thinkly freeze for 15-20 minutes to harden slightly then slice.
2. Cut peppers into 1 inch squares. Trim ends of long beans and chop into 1 inch pieces. Reserve peppers and beans together.
3. Heat oil in a wok on heat heat until just about to smoke. Add garlic & curry paste and stir fry about 45 secs. Immediately add coconut milk and lime leaves. Stir-cook about 1/2 minutes until bubbly and thick.
4. Add beef, bamboo shoots, peppers and long beans all at once. Stir fry 1 minute making sure everything fries in the oil as you're stirring. Add fish sauce and sugar and stir fry 2-3 more minutes until peppers have softened and beef has browned. Add 3/4 of the basil leaves and stir fry from 1 more minute.
5. Transfer to serving dish and top with red pepper strips and remaining basil leaves. Serve immediately, accompanied with steamed rice.
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