Friday, April 22, 2005

Chilli Beef

This recipe I learnt to cook at a Community College course on Thai cooking. It is a relatively simple dish, but is quite yummy.


2-3 tbsp oil
4 cloves of garlic (chopped fine)
4-6 red chillies (chopped fine - remove seeds)
700g beef (1.5 pounds) beef (I use top side steak for this, cut thin slices across the grain)
1 tbsp fish sauce
2 tbsp oyster sauce
1/2 cup of chicken stock
4 shallots (also known as scallions, cut white part in rings/green part angle cut)
1/2 capsicum (bell pepper) thin slices
1 tbsp of basil leaves (4 or 5)
1/2 tsp of white pepper

  1. Prepare all the ingredients. This dish should only be started about 30 minutes before you wish to serve. It should not be kept warm or reheated.
  2. Heat oil in wok. Medium to high. Cook garlic to honey brown colour.
  3. Reduce heat slightly and add meat, stir fry until the meat has lost its redness.
  4. Add chillies and stir fry for 2-3 minutes then add the fish and oyster sauces. Stir fry for another 4-5 minutes.
  5. Turn heat to low-medium and sprinkle in the white pepper. Stir fry for 3-4 minutes.
  6. Turn heat up slightly and add chicken stock. Cover and simmer until meat is tender.
  7. Add white part of shallot and stir fry.
  8. Add capsicum and stir fry.
  9. Bring to high simmer.
  10. Add green part of shallot and basil leaves. Toss all together.
  11. Serve hot with plain boiled rice


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