Thai · Dinner
Bangkok Peppercorn Beef Stir-Fry
Nuea Pad Prik Thai On
A Bangkok beef stir-fry of sliced sirloin tossed over high heat with whole fresh green peppercorns, garlic, oyster sauce, and onion, finished with spring onion over jasmine rice for a fast peppery and aromatically punchy weeknight beef plate.
$$
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
28gFat
48gCarbs
8gSugar
2gFiber
780mgSodium
85mgChol
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Instructions
1
Prep
Pat beef slices dry. Crush 16 garlic cloves, wedge 2 small onions, slice 2 long red chillies diagonally, slice spring onion into 4cm pieces. Bruise 10 bird chillies. Whisk oyster sauce, light soy, dark soy, palm sugar, white pepper, and 1/4 cup water until smooth.
2
Bloom
Heat 1/4 cup oil in a large wok or wide skillet over high heat 30 seconds until smoking. Add crushed garlic, bruised bird chillies, and onion wedges; stir-fry 90 seconds until fragrant and onion edges char golden brown.
3
Sear
Add beef slices over high heat, toss continuously 2 minutes until just seared on outside but still pink at centre, with surfaces sealed and clinging to wok-fond.
4
Build
Tip in 40g fresh green peppercorns and pour sauce mix over beef. Toss continuously over high heat 90 seconds until glaze turns glossy mahogany and clings to every slice with peppercorns embedded.
5
Finish and plate
Kill heat, fold in sliced red chillies and spring onion off heat 30 seconds until bruised and aromatic. Divide beef between two plates over 150g cooked jasmine rice each, with extra peppercorns scattered across the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) beef sirloin
- 40g (1.4 oz) fresh green peppercorns
- 16 garlic cloves
- 2 small onions
- 10 Thai bird chillies
- 40ml (2.7 tbsp) oyster sauce
- 20ml (1.3 tbsp) light soy sauce
- 20ml (1.3 tbsp) dark soy sauce
- 10g (2 tsp) palm sugar
- 2 tsp ground white pepper
- 40g (1.4 oz) scallion
- 2 long red Thai chillies
- 60ml (1/4 cup) neutral oil
- 60ml (1/4 cup) water
- 300g (10.6 oz) cooked jasmine rice