Thai cuisine · Meat & Kebab

Nuea Pad Nam Prik Phao

Beef strips stir-fried in a hot wok with roasted chili paste, onions and Thai basil in just a few minutes.

Ingredients · for 4 servings

• 600 g beef rump
• 3 tbsp roasted chili paste (nam prik pao)
• 2 onions
• 1 red bell pepper
• 4 garlic cloves
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 1 bunch Thai basil
• 3 tbsp oil
• 300 g jasmine rice

Instructions

1. Cook the rice according to package instructions, cut the beef across the grain into 5 mm thin strips, and cut the onions into wedges and the bell pepper into wide strips.
2. Finely chop the garlic and mix the chili paste with oyster sauce, fish sauce, palm sugar and 3 tbsp water into a smooth seasoning sauce.
3. Heat the oil in a wok over high heat until smoking, and sear the beef in two batches for 1–2 min. each until browned outside but still pink inside; remove.
4. Fry the garlic and onions in the remaining oil for 1 min., then add the bell pepper and cook for another 2 min., tossing, until it takes on color but stays crisp.
5. Return the beef to the wok, pour in the seasoning sauce and toss everything uncovered for 1–2 min. until the sauce clings glossily to the meat.
6. Remove the wok from the heat, fold in the Thai basil just until wilted, and serve immediately with the jasmine rice.