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!

Thai Beef Chilli

 

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Cook time

20 mins

 

A quick Pakistani Thai fusion beef chilli

Author: Rookie With A Cookie

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 soy 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.

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