← Nouns Cooking · Thai

Ingredients

• 300 g beef flank or rump, thinly sliced against the grain
• 1 tsp Cornflour (cornstarch)
• 1 tbsp Water
• 3 tbsp Vegetable oil
• 3 cloves Garlic, minced
• ½ Onion, sliced
• 4 long red chillies (prik chi fa), sliced on the diagonal
• 2 Bird's eye chilli, smashed (optional)
• 2 tbsp Oyster sauce
• 1 tbsp light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Sugar
• ¼ tsp White pepper
• 3 Spring onion, cut into 4 cm lengths

Method

1. Toss the beef with the cornflour and water and leave for 15 min; it keeps the slices silky.
2. Heat the oil in a wok over high heat until smoking. Add the garlic for a few seconds, then the beef in a single layer. Leave it for 30 seconds to sear, then stir-fry for 1 minute until just browned.
3. Add the onion and both chillies and toss for 1 minute.
4. Add the oyster sauce, soy sauces, sugar and pepper with a splash of water and toss for 1 minute, until glossy and the onion is just tender.
5. Toss in the spring onion and serve at once with jasmine rice.

Tips

• Long red chillies are mild and fruity; add bird’s eye chillies only if you want real heat.
• Oyster sauce and soy contain wheat.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand ImportFood