Recipe - Neua Pad Prik (Pepper Steak)

1 pound Steak
8 Cloves of kratiem (garlic),
whole
One fourth cup Hom daeng (shallots), cut or sliced up
One fourth cup Prik yuet (sweet green
chilis), cut or sliced up
One fourth cup Prik yuet daeng (sweet red
chilis), cut or sliced up
3 tablespoon Nam pla (fish sauce)
1 tablespoon Maggi seasoning
2 tablespoon Nam tan paep (palm sugar)
1 tablespoon Priktahi khiaowan (green
peppercorns)
1 tablespoon Sesame oil

MARINADE
2 tablespoon Nam pla
One half teaspoon Arrowroot powder
One half teaspoon Prikthai (freshly ground
black pepper)

In essence this is a Thai version of the popular western dish "pepper
steak", but prepared in a typically Thai way.

If you can't get the Thai sweet chilis (prik yuet) then substitute bell
peppers. If you can't find Maggi seasoning sauce, use mushroom soy or dark
soy.

Method: Cut the steak diagonally across the grain into thin strips (this
may be easier if you chill the steak in the freezer first). Mix the
marinade ingredients and combine with the steak, and leave for about an
hour.

In a wok or skillet over medium high heat, combine the sesame oil with two
tablespoons of peanut oil and then stir fry the garlic and peppercorns
until the whole is aromatic and the garlic turns slightly crisp.

Add the beef, onions and sweet chilis, and stir fry for 23 minutes (until
the beef begins to show signs of being cooked). Add the remaining
ingredients, and increase the heat to high and stir fry until the beef is
cooked to your taste.

Serve over steamed white rice, and if desired garnish with a fried egg.

Posted to CHILEHEADS DIGEST V3 #157

Date: Tue, 12 Nov 1996 12:31:49 +0700

From: "Col. I.F. KhuntilanontPhilpott" colonel@korat1.vukorat.ac.th