Thai cuisine · Meat & Kebab

Nuea Pad Prik Thai Dam

Wok-fried beef strips with coarsely crushed black pepper, garlic and dark soy sauce.

Ingredients · for 4 servings

• 600 g beef rump
• 1 tbsp black peppercorns
• 8 cloves garlic
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 bunch spring onions
• 1 tbsp potato starch
• 3 tbsp vegetable oil
• 100 ml chicken stock
• 300 g jasmine rice

Instructions

1. Slice the beef across the grain into thin 5 mm strips, mix with the light soy sauce and potato starch, and let sit for 15 minutes.
2. Toast the peppercorns in a dry pan for 1 minute until fragrant, then crush coarsely in a mortar — coarser than table pepper, which gives the dish its bite.
3. Roughly chop the garlic and cut the spring onions into 4 cm pieces, keeping the white and green parts separate.
4. Heat the vegetable oil in a wok until very hot, fry the garlic and the white spring onion parts for 30 seconds, then add the meat and fry over the highest heat for 3 minutes until browned on the outside.
5. Pour in the oyster sauce, dark soy sauce, sugar, crushed pepper and chicken stock, and simmer for 2–3 minutes until the sauce clings glossily to the meat.
6. Fold in the green spring onion parts, remove from the heat immediately, and serve with jasmine rice.