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!
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!
Here’s the recipe for ya!
- 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
- In a preheated wok, add ¼ cup of peanut oil and let it heat for 30 seconds.
- Next, add the beef and let it brown on high heat.
- Add chopped galic, the sliced onion and green chillies and stir.
- Next, pour in the oyster sauce mixed with water along with the sugar and garlic chilli paste.
- Let the sauce evaporate until the oil starts to release. This will take about 10-12 minutes on high heat.
- Once the liquid has evaporated, add the sliced green bell peppers and the basil leaves.
- Stir for a few seconds. Serve over white or fried rice.
February 28, 2018 at 10:37 pm
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 ❤
March 13, 2018 at 3:52 am
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!
December 10, 2016 at 1:37 pm
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.
December 30, 2016 at 7:03 am
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.
August 12, 2016 at 12:44 pm
Can I use some other sauce ,oyster sauce is a pork product and I don’t eat pork.Thanks.
August 24, 2016 at 6:31 pm
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
February 24, 2018 at 6:11 pm
What brand of garlic chili sauce did you use? Thanks
February 27, 2018 at 5:05 am
Any storebrand works. I used Huy Fong Chili Garlic Sauce.