Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Shredded flank steak or - beef tenderloin

  2. 1 teaspoon 5ml Salt

  3. 1 tablespoon 15ml Nam pla -

  4. 1/2 cup 118ml Chili cut into strips

  5. 1/2 cup 55g / 1.9oz Celery cut into 1 inch - lengthwise 1 teaspoon 5ml Maggi sauce

  6. 1 cup 237ml Oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Marinate beef with salt and nam pla for 1 hour. Heat frying pan and cook the salted beef (without oil) for 5 minutes. Remove and drain on paper towel. Heat the oil in a wok over high heat to fry the salted beef strips until crisp. Drain oh paper towel. Heat the remaining oil. Stir-fry hot chili, shredded celery and green onion for 1 minute. Add fired crispy beef. Season with Maggi sauce. Pour onto serving plate. From "Cooking Thai Food in American Kitchens Book 2 with ASIAN Recipes", by Malulee (Kunjara) Pinsuvana.


Send feedback