Beef with Red Chili Paste – This Beef and Red Chili Paste is from my friend Katie Chin’s new cookbook, Every Thai Cooking: Quick and Easy Family Style Recipes from Tuttle Publishing.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 12 minutes
    •    Yield: Serves 2

Ingredients

    •    10 oz beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices (330 g)
    •    ½ tsp all-purpose cornstarch
    •    ¼ tsp white pepper
    •    3 tbsps high-heat cooking oil, divided
    •    1 tsp soy sauce
    •    1 clove garlic, minced
    •    1 small shallot, finely sliced
    •    1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
    •    1 red bell pepper, thinly sliced
    •    1 tbsp freshly squeezed lime juice
    •    1 tbsp fish sauce, nam pla
    •    2 tsps palm or brown sugar
    •    ¾ cup fresh Thai or Italian basil leaves (15g)
    •    1 tbsp Roasted Red Chili Paste or store-bought(nam pla, optional)
    •    2 kaffir lime leaves, cut into thin strips (optional)

Roasted Red Chili Paste (Nam Prik Pao) Recipe

    •    4 tbsps cooking oil, divided
    •    6 garlic cloves, minced
    •    6 tbsps finely chopped shallots
    •    1 tbsp ground red pepper, cayenne
    •    4 tsps fermented shrimp paste
    •    2 tbsps fish sauce, nam pla
    •    3 tbsps palm or brown sugar
    •    1 tbsp freshly squeezed lime juice
    •    1 tsp tamarind concentrate
    •    1 tbsp water

Method

1. Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and soy sauce. Cover for 10 minutes at room temperature.
2. Heat ½ of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it's brown, about 3 minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.
3. Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about 1 minute. Add the red pepper and stir-fry for 1 minute. Add the reserved beef, lime juice, fish sauce, roasted red chili paste (if using), kaffir lime leaves (if using), and palm sugar; stir-fry for 1–2 minutes or until the beef is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until wilted. Dish out and serve immediately with jasmine rice.

Roasted Red Chili Paste (Nam Prik Pao) Recipe

1. Heat the oil in a wok or skillet at medium high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan
2. Combine the ground red pepper, shrimp paste, fish sauce, brown sugar, lime juice, tamarind concentrate, water, reserved garlic, and shallots in a small food processor. Pulse until a thick paste forms.
3. Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.

This great family recipe is thanks to Rasamalaysia Recipes at https://rasamalaysia.com/beef-with-red-chili-paste/