Yield: 1 Servings
|8 \N||Cloves of kratiem (garlic), whole|
|¼ cup||Hom daeng (shallots), sliced|
|¼ cup||Prik yuet (sweet green chilis), sliced|
|¼ cup||Prik yuet daeng (sweet red chilis), sliced|
|3 tablespoons||Nam pla (fish sauce)|
|1 tablespoon||Maggi seasoning|
|2 tablespoons||Nam tan paep (palm sugar)|
|1 tablespoon||Priktahi khiaowan (green peppercorns)|
|1 tablespoon||Sesame oil|
|2 tablespoons||Nam pla|
|½ teaspoon||Arrowroot powder|
|½ teaspoon||Prikthai (freshly ground black pepper)|
In essence this is a Thai version of the popular western dish "pepper steak", but prepared in a typically Thai way.
If you can't get the Thai sweet chilis (prik yuet) then substitute bell peppers. If you can't find Maggi seasoning sauce, use mushroom soy or dark soy.
Method: Cut the steak diagonally across the grain into thin strips (this may be easier if you chill the steak in the freezer first). Mix the marinade ingredients and combine with the steak, and leave for about an hour.
In a wok or skillet over medium high heat, combine the sesame oil with two tablespoons of peanut oil and then stir fry the garlic and peppercorns until the whole is aromatic and the garlic turns slightly crisp.
Add the beef, onions and sweet chilis, and stir fry for 2-3 minutes (until the beef begins to show signs of being cooked). Add the remaining ingredients, and increase the heat to high and stir fry until the beef is cooked to your taste.
Serve over steamed white rice, and if desired garnish with a fried egg.
Posted to CHILE-HEADS DIGEST V3 #157 Date: Tue, 12 Nov 1996 12:31:49 +0700 From: "Col. I.F. Khuntilanont-Philpott" <colonel@...>