Thai Beef Chilli Recipe

Remember that Pad Thai recipe I shared a few weeks ago that had me squealing with delight? This one is another favorite I stole from the chef. It is beyond delicious. Usually I taste my food and toot my own horn. So, for your benefit I pulled my best friend from Pakistan into the camera frame and shoved a spoonful of the Thai-spiced beef in her mouth telling her what to say. WATCH THE VIDEO!

Thai Beef

My friend sold it pretty well. The Thai Beef Chilli is indeed really delicious. And for a dish that comes together in less than 20 minutes, you have no excuse but to make this. It’s my go-to when I’m pressed for time and don’t want to grab processed fast food or even greasy Asian take-out. Because guess what? The only greasy take-out that I’m going to be eating would be taken out of my kitchen! HAH!

Thai BeefHere’s the recipe for ya!

5.0 from 1 reviews
Thai Beef Chilli
 
Cook time
Total time
 
A quick Pakistani Thai fusion beef chilli
Author:
Recipe type: Main
Cuisine: Thai
Serves: 1
Ingredients
  • ¼ cup peanut oil (flap meat/undercut)
  • ½ pound beef cut in strips (flap meat/undercut)
  • 2 cloves garlic chopped
  • ½ onion sliced
  • 2 tbsp oyster sauce + 2 tbsp water
  • 1 tsp sugar
  • 2 tbsp garlic chilli paste
  • 2 serrano chillis sliced
  • 1 green bell pepper sliced
  • 2 basil leaves chopped
Instructions
  1. In a preheated wok, add ¼ cup of peanut oil and let it heat for 30 seconds.
  2. Next, add the beef and let it brown on high heat.
  3. Add chopped galic, the sliced onion and green chillies and stir.
  4. Next, pour in the oyster sauce mixed with water along with the sugar and garlic chilli paste.
  5. Let the sauce evaporate until the oil starts to release. This will take about 10-12 minutes on high heat.
  6. Once the liquid has evaporated, add the sliced green bell peppers and the basil leaves.
  7. Stir for a few seconds. Serve over white or fried rice.

8 comments

  1. I just want to start by saying that I absolutely love your channel and your recipes! I’m Guyanese and my husband is Pakistani, so your recipes have been a saviour for me to get some Pakistani tradition with food. I just have a question… I noticed in the ingredient list you put soy sauce, and then in the directions you put oyster sauce, just wondering which it is or should I put both. Also, how do you think a bit of ginger and sesame oil would taste? And lastly, should I put salt? Thanks, and lots of love from Toronto, Canada ❤

    1. Hi Nadiya! Thank you for checking out my blog. Always happy to welcome new folks. Good catch on soy sauce. It should say oyster sauce. And sesame oil would be fantastic at the end!

  2. Hey Rookie, doesn’t it usually require more time till the beef is tender?
    I thought it would get more chewy if I cook the beef strips in that short time.

    1. You are right.. But essentially you want the oil to float up and the only way you can do that is to have a really high flame.

  3. Can I use some other sauce ,oyster sauce is a pork product and I don’t eat pork.Thanks.

    1. Hi Seema, oyster sauce is not a pork product. I don’t think it ever contains pork or any other animal product except of oyster extract. I get the Panda brand

      1. What brand of garlic chili sauce did you use? Thanks

        1. Any storebrand works. I used Huy Fong Chili Garlic Sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: