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.

No additional tips available.

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

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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.

Thai Spicy Beef (Nuer Phad Phed)

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