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Add a photoServings: 1
Ingredients
- 1 lb Steak
- 8 x Cloves of kratiem (garlic), whole
- 1/4 c. Hom daeng (shallots), sliced
- 1/4 c. Prik yuet (sweet green chilis), sliced
- 1/4 c. Prik yuet daeng (sweet red chilis), sliced
- 3 Tbsp. Nam pla (fish sauce)
- 1 Tbsp. Maggi seasoning
- 2 Tbsp. Nam tan paep (palm sugar)
- 1 Tbsp. Priktahi khiaowan (green peppercorns)
- 1 Tbsp. Sesame oil
- 2 Tbsp. Nam pla
- 1/2 tsp Arrowroot pwdr
- 1/2 tsp Prikthai (freshly grnd black pepper)
Directions
- In essence this is a Thai version of the popular western dish "pepper steak", but prepared in a typically Thai way.
- If you cannot get the Thai sweet chilis (prik yuet) then substitute bell peppers. If you cannot find Maggi seasoning sauce, use mushroom soy or possibly dark soy.
- Method: Cut the steak diagonally across the grain into thin strips (this may be easier if you refrigeratethe steak in the freezer first). Mix the marinade ingredients and combine with the steak, and leave for about an hour.
- In a wok or possibly skillet over medium high heat, combine the sesame oil with two Tbsp. of peanut oil and then stir fry the garlic and peppercorns till the whole is aromatic and the garlic turns slightly crisp.
- Add in the beef, onions and sweet chilis, and stir fry for 2-3 min (till the beef begins to show signs of being cooked). Add in the remaining ingredients, and increase the heat to high and stir fry till the beef is cooked to your taste.
- Serve over steamed white rice, and if you like garnish with a fried egg.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 468g | |
| Calories 874 | |
| Calories from Fat 445 | 51% |
| Total Fat 49.57g | 62% |
| Saturated Fat 16.08g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 272mg | 11% |
| Potassium 1588mg | 45% |
| Total Carbs 0.14g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 100.11g | 160% |
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