Neua pad prik (beef with chiles)

Yield: 8 Servings

Measure Ingredient
2 pounds Beef
2 tablespoons Seasoned fish sauce
2 tablespoons Cornstarch
1 teaspoon Freshly ground black pepper
2 tablespoons Garlic; chopped
½ cup Shallots (purple onions) finely sliced
½ cup Prik chi fa (green Thai Jalapenos); sliced
½ cup Prik chi fa daeng (red Thai Jalapenos); sliced
5 tablespoons Fish sauce
2 tablespoons Dark sweet soy sauce
2 tablespoons Sugar
2 tablespoons Sesame oil



Date: Tue, 18 Jun 1996 13:13:29 -0700 From: "Colonel I. F. K. Philpott" <colonel@...> This is a quick, and fairly mild preparation for beef. It can also be prepared with pork.

The prik chi fa used are a mild chili, about the length of a finger, often called a "Thai Jalapeno" and "ordinary" jalapenos make a reasonable substitute.

The seasoned fish sauce is the fish sauce from nam pla prik, found on any table in Thailand. If you don't have any then take 4 tablespoons of fish sauce, add a tablespoon of green prik ki nu ('birdseye chilis'), sliced thinly, store in a stoppered jar for a week in the refrigerator, then it is ready to use. The excess can be used as a condiment for this dish.

Slice the beef, and pound the slices thin. Mix the marinade ingredients and combine with the beef, and marinade for about 2 hours.

In a large skillet or wok, heat some oil, and sautee the beef, marinade, garlic, shallots and chilis for about 3 minutes.

Add the remaining ingredients and suatee for a further 2-3 minutes until cooked.

Serve over jasmine rice, and garnish with a fried egg.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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