Thai Spicy Beef Nuer Phad Phed Food

THAI SPICY BEEF

Steps:

• Heat oil in wok or large frying pan. Add vegetables and stir-fry until crisp tender. Remove and keep warm.
• Add garlic and curry paste and stirfry for 45 seconds. Immediately add coconut milk and lime zest. Stir-cook for 1-2 minutes until it's bubbling and thick.
• Add beef. Stir-fry for 1 minute. Add fish sauce and sugar and stir-fry for 2-3 minutes. Return veges to pan. Add 3/4 of basil leaves. Stir-fry just until veges are hot.
• Transfer to serving dish and garnish with remaining basil. Serve immediately accompanied by steamed rice.

THAI SPICY BEEF (NUER PHAD PHED)

Steps:

• 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.
• Cut peppers into 1 inch squares. Trim ends of long beans and chop into 1 inch pieces. Reserve peppers and beans together.
• 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.
• 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.
• Transfer to serving dish and top with red pepper strips and remaining basil leaves. Serve immediately, accompanied with steamed rice.

PAD PED NUEA - STIR FRIED CURRY BEEF WITH LONG BEANS

Steps:

• Heat a large skillet and add the oil and garlic.
• Add the ground beef and sauté on medium-high heat until done.
• Add the beans and all the other ingredients, including the chilies if desired, and continue to cook for about 30 seconds or until the beans are tender. (Cook longer if using frozen vegetables.).
• Serve with steamed jasmine rice.

THAI SPICY BEEF WITH SPINACH, MUSHROOM & POTATO

Steps:

• Cut the beef into thick slices.
• Add the soya sauce, fish sauce, 1 tbsp oil, cilantro roots, peppercorns, garlic and sugar into a food processor and process into a thick paste.
• Coat the beef in the thick paste, cover witih plastic wrap and marinate in the fridge overnight.
• Do not discard the marinade.
• Heat the oil in wok.
• Remove the beef from marinade, reserve marinade and cook the beef in the wok for 5 - 10 minutes until well browned.
• Next add the reserved marinade, the potatoes and the water, slowly bring to a boil.
• Simmer 6 - 10 minutes until potatoes are tender.
• Now add the mushrooms, scallions and spinach simmer gently for 5 minutes.
• Serve immediately with steamed rice.