Neau Pad Prik (Sauteed Beef With Chilies)
Updated Oct. 11, 2023
- Total Time
- 50 minutes
- Prep Time
- 10 minutes plus 30 minutes soaking and marinating
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- dried Chinese mushrooms
- 1pound beef fillet
- 1clove garlic
- Piece of Siamese ginger (1 inch)
- 1tablespoon palm sugar
- 1tablespoon soy sauce
- 1medium-size onion, chopped
- 2 to 4fresh red chilies (prik khee nu)
- 2tablespoons vegetable oil
- ¾cup beef stock
- 1 to 2tablespoons oyster sauce
- 2teaspoons fish sauce (nam pla)
- Coriander sprigs and strips of red chili for garnish (optional)
Nutritional analysis per serving (6 servings)
266 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 17 grams protein; 528 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak mushrooms in warm water for 30 minutes; discard hard stems and slice caps.
- Step 2
Cut beef into bite-size pieces.
- Step 3
Mince garlic; slice ginger and mix with palm sugar and soy. Stir in the beef and mix to coat beef well.
- Step 4
Chop onion; trim and seed chilies and cut into fine julienne strips.
- Step 5
Heat oil in a skillet large enough to hold all the ingredients and saute onion until it is soft. Drain beef, reserving the marinade, and add beef to skillet along with chilies. Brown beef over high heat, stirring frequently.
- Step 6
Add beef stock, reserved marinade, mushrooms, oyster sauce and fish sauce and cook over medium heat until beef is medium rare.
- Step 7
Decorate with coriander leaves and additional strips of red chili, if desired.
Private Notes
Comments
In INGREDIENTS, that should be 4 dried Chinese mushrooms (we have the original in our files).
Great, simple, delicious recipe. A little too sweet and too salty for our taste, next time will halve the sugar, oyster sauce and fish sauce and add back in to taste. We added a dash of black vinegar at the end and that helped - could easily use 4-5 chilies, or leave some seeds in, we used three and it was a subtle spice. Will definitely make again with sticky rice to sop up the sauce!
In INGREDIENTS, that should be 4 dried Chinese mushrooms (we have the original in our files).
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