Garlic Pepper Beef Stir-Fry (Nua Tod Kratiem Prik Thai)
This quick street-food dish is very adaptable. Beef is the classic protein, but it also works well with chicken, pork or seafood. Prepared deep-fried garlic is a great store-bought ingredient to use anywhere you need crispy garlic.
Ingredients
| 1 lb (454 g) | beef flank steak | |
| 1 tsp | 5 ml | msg |
| 1 tbsp (15 ml) | Thai black soy sauce | |
| 2 cloves | garlic, minced | |
| 2 tbsp (30 ml) | canola or other high-temperature cooking oil | |
| 2 tbsp (30 ml) | oyster sauce | |
| 1 tbsp (15 ml) | fish sauce | |
| 1 tsp | 5 ml | ground black pepper |
| pinch | white pepper | |
| 2 tbsp (2 g) | store-bought fried garlic | |
| — | cooked jasmine rice, for serving |
Instructions
- Slice the beef against the grain into thin strips about finger length. Place the beef into a small bowl along with the msg, black soy sauce and minced garlic. Mix to coat the beef well. Let it sit for at least 20 minutes, or as long as overnight in the refrigerator.
- Heat a wok or a large skillet over high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef into the pan.
- Cook for 1 to 2 minutes, continually moving the beef so it browns on all sides but is still rare. Stir in the oyster sauce, fish sauce, black pepper and white pepper. Don't be afraid to scrape any bits off the bottom of the pan before they start to burn.
- When the beef is cooked through, stir in the fried garlic and stir for another minute. Serve hot over jasmine rice.