The Stir-fried beef with chile and onion relish | Phat neua The technique of stir-frying was brought to Thailand by the Chinese. Thai stir-fries are usually served with the fiery nam pla prik (chopped bird’s-eye chiles with fish sauce and a little sugar) rather than soy sauce. You will see this condiment throughout Thailand on every table at any street food stall or café. The nam prik pow below is good in any kind of stir-fry or as a condiment on sandwiches.
Serves 4
Ingredients:
2 tablespoons vegetable oil
1lb (450g) top sirloin or other
tender beef, cut into thin strips
for stir-frying
3 tablespoons chile and onion
relish (see recipe below)
5oz (150g) trimmed asparagus,
cut into 11⁄4in (3cm) lengths
4 scallions (green onions), finely
sliced on the diagonal
1 large fresh medium-hot chile,
seeded and finely chopped
handful of bean sprouts, trimmed
and rinsed
handful of fresh cilantro leaves
20 fresh mint leaves
juice of 1 lime
steamed rice or noodles, to serve
Method:
1. Heat a wok over high heat and add the oil—it will be smoky, so work quickly. Stir-fry a third of the meat, spreading it out around the wok, for 2–3 minutes until browned. Remove from the pan and set aside. Repeat with the rest of the beef, cooking in three batches. Return all the beef to the pan, and reduce the heat to medium.
2. Add the chile and onion relish and the asparagus. Simmer for 2 minutes, then add the scallions. Cook for a minute or so until the vegetables are tender, but still crisp. Add the chile and bean sprouts, stir-fry very briefly, then toss in the cilantro and mint leaves. Sprinkle with the lime juice. Check the seasoning. Serve with rice or noodles as a simple meal, or as a part of a larger selection.
Nam prik pow (chile and onion relish) Preheat the oven to 400°F (200°C). In a bowl, mix together 4 coarsely chopped onions, 4 chopped garlic cloves, 6 seeded and finely chopped red chiles, and 11⁄2 tablespoons vegetable oil. Spread the mixture in a baking pan, then roast in the oven for 15–20 minutes until the onion and garlic are soft and caramelized. Scrape the contents of the pan into a food processor or blender. Add 2 tablespoons brown sugar and 1 teaspoon salt; blend to a paste. Add 2 tablespoons tamarind pulp, 2 tablespoons fish sauce (nam pla), and 1⁄2 cup water; blend to a smooth paste. Heat 11⁄2 tablespoons oil in a heavy pan over a medium-high heat. Add the chile and onion paste, reduce the heat, and cook for 20–30 minutes until the excess liquid has cooked away. Add the juice of 1 lime, and mix together. Check the seasoning. Pour into sterilized jars and seal with tight-fitting lids. The relish will keep for up to a month in the refrigerator.
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| Stir-fried beef with chile and onion relish recipe |
