Thai Spicy Beef (Nuer Phad Phed) Recipe

Name: Thai Spicy Beef (Nuer Phad Phed)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces beef flank steak; 1/4 medium green pepper; 1/4 medium red pepper; 6 green beans; 5 tablespoons vegetable oil; 1 tablespoon minced garlic clove; 2 tablespoons red curry paste; 5 tablespoons unsweetened coconut milk (or water); 2 fresh lime leaves (torn into strips); 1/2 bamboo shoot; 2 tablespoons fish sauce; 20 fresh basil leaves; 1 slice red pepper; 2 1/2 cups steamed rice; 1 tablespoon sugar

Servings: persons

10 ounces beef flank steak
1/4 medium green pepper
1/4 medium red pepper
6 green beans
5 tablespoons vegetable oil
1 tablespoon minced garlic clove
2 tablespoons red curry paste
5 tablespoons unsweetened coconut milk (or water)
2 fresh lime leaves (torn into strips)
1/2 bamboo shoot
2 tablespoons fish sauce
20 fresh basil leaves
1 slice red pepper
2 1/2 cups steamed rice
1 tablespoon sugar

1
Slice flank steak into pieces that re 1/4 inch/5 mm thick, 2 inches/5 com long and about 1 inch/2.5 cm wide. If you find it difficult to cut thinkly freeze for 15-20 minutes to harden slightly then slice.
2
Cut peppers into 1 inch squares. Trim ends of long beans and chop into 1 inch pieces. Reserve peppers and beans together.
3
Heat oil in a wok on heat heat until just about to smoke. Add garlic & curry paste and stir fry about 45 secs. Immediately add coconut milk and lime leaves. Stir-cook about 1/2 minutes until bubbly and thick.
4
Add beef, bamboo shoots, peppers and long beans all at once. Stir fry 1 minute making sure everything fries in the oil as you're stirring. Add fish sauce and sugar and stir fry 2-3 more minutes until peppers have softened and beef has browned. Add 3/4 of the basil leaves and stir fry from 1 more minute.
5
Transfer to serving dish and top with red pepper strips and remaining basil leaves. Serve immediately, accompanied with steamed rice.

1127

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 ounces beef flank steak, 1/4 medium green pepper, 1/4 medium red pepper, 6 green beans, and more.

Yes, Thai Spicy Beef (Nuer Phad Phed) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Spicy Beef (Nuer Phad Phed)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions