Pad Cha Beef – Stir Fried Beef

Prepa­ra­tion time –15 min­utes Cook­ing time –10 min­utes Serves –2

donna hay - - CONTENTS -


4 tbsp oil 6 young pep­per corn on stem (avail­able in Asian gro­ceries)

6 clove gar­lic, chopped

4 tbsp pick­led rhi­zome, thinly sliced (avail­able in Asian gro­ceries)

4 kaf­fir lime leaves

12 bird’s eye chill­ies, sliced (re­duce to

8 chill­ies for milder ver­sion)

400g beef for stir fry, sliced 200ml TCC co­conut juice for cook­ing

4 tsp fish sauce

2 long red chill­ies, sliced, for gar­nish


1. In a pan, heat oil on medium heat and add in young pep­per corn, gar­lic, pick­led

rhi­zome, kaf­fir lime leaves and bird’s eye chill­ies. 2. Stir fry un­til fra­grant then add beef and con­tinue to stir fry for an­other 2 min­utes. 3. Add co­conut juice and fish sauce, mix well. 4. Con­tinue cook­ing for 4 – 5 min­utes. Gar­nish with sliced long red chill­ies and serve

with steamed rice.

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