Beef with Red Chili Paste
Beef with Red Chili Paste – This Beef and Red Chili Paste is from my friend Katie Chin’s new cookbook, Every Thai Cooking: Quick and Easy Family Style Recipes from Tuttle Publishing.
Servings: 2 people
Calories: 548kcal
Ingredients
- 10 oz (300g) beef tenderloin or top sirloin sliced diagonally across the grain in ¼ in (6 mm) slices
- ½ teaspoon all-purpose corn starch
- ¼ teaspoon white pepper
- 3 tablespoons high-heat cooking oil divided
- 1 teaspoon soy sauce
- 1 clove garlic minced
- 1 small shallot finely sliced
- 1 fresh hot red or green chili preferably Thai (deseeded if you prefer less heat), finely sliced
- 1 red bell pepper thinly sliced
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon fish sauce nam pla
- 1 tablespoon Roasted Red Chili Paste or store-bought nam pla optional
- 2 kaffir lime leaves cut into thin strips, optional
- 2 teaspoons palm or brown sugar
- ¾ cup fresh Thai or Italian basil leaves
Roasted Red Chili Paste (Nam Prik Pao) Recipe
- 4 tablespoons cooking oil divided
- 6 garlic cloves minced
- 6 tablespoons finely chopped shallots
- 1 tablespoon ground red pepper cayenne
- 4 teaspoons fermented shrimp paste
- 2 tablespoons fish sauce nam pla
- 3 tablespoons palm or brown sugar
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon tamarind concentrate
- 1 tablespoon water
Instructions
- Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and soy sauce. Cover for 10 minutes at room temperature.
- Heat ½ of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it's brown, about 3 minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.
- Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about 1 minute. Add the red pepper and stir-fry for 1 minute.
- Add the reserved beef, lime juice, fish sauce, roasted red chili paste (if using), kaffir lime leaves (if using), and palm sugar; stir-fry for 1–2 minutes or until the beef is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until wilted. Dish out and serve immediately with jasmine rice.
Roasted Red Chili Paste (Nam Prik Pao) Recipe
- Heat the oil in a wok or skillet at medium high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan.
- Combine the ground red pepper, shrimp paste, fish sauce, brown sugar, lime juice, tamarind concentrate, water, reserved garlic, and shallots in a small food processor. Pulse until a thick paste forms.
- Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.
Nutrition
Serving: 2people | Calories: 548kcal | Carbohydrates: 45g | Protein: 38g | Fat: 81g | Saturated Fat: 16g | Cholesterol: 213mg | Sodium: 2810mg | Fiber: 4g | Sugar: 30g