Thai Pepper and Garlic Steak Dinner

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Instructions. Slice the beef up into bite-size pieces. Combine the fish sauce, soy sauce, oyster sauce, lemon sauce, garlic paste and crushed black pepper corns. Whisk well and put this mixture aside until needed later on in this recipe. Slice the onion and red bell pepper finely.

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Steps. To make the pickled chilli paste, use a mortar and pestle to pound the chillies and salt to a paste. Stir through the vinegar. In a small bowl, add 2 tablespoons of the pickled chilli paste to the marinade. Stir until well combined. Place 2 tablespoons of the mixture into a small bowl to use as a finishing sauce.

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Stir the grated ginger and minced garlic into the remaining marinade. Cover and refrigerate if using later. STIR FRY: when ready to cook, heat a tablespoon of oil in a large non-stick skillet over high heat. Add ½ of the prepared beef and cook until it is well seared on both sides, roughly 1 minute.

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Instructions. Make Sauce: In a small bowl whisk all the sauce ingredients together and set aside. Marinade: Add the beef, 1 tbsp soy sauce and 1 tbsp red wine to a bowl, toss everything together and let it sit for 10 minutes to marinade. Cook Beef: Add the peanut oil to a wok and heat over high heat.

Thai Pepper and Garlic Steak Dinner

Heat a wok or skillet over medium heat, then add oil. When hot, fry garlic until fragrant and golden. Add the marinated beef and cook until done, but don't overcook. Add golden mountain sauce, oyster sauce, black pepper, and water. Stir well to combine and coat the beef. Add onions, green onions, and bell peppers.

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Season with salt and pepper and toss well to coat. Heat the oil in a large cast iron skillet over medium-high heat. Add the steak to the pan in a single layer (you'll need 2-3 batches) and sear for 1-2 minutes on each side, until browned. Remove the steak from the pan and cover to keep warm. Reduce heat to medium.

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Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.

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Pepper Steak Recipe Instructions: Slice the beef into 3-inch (7.5cm) strips, about ⅛" to ¼" (about 4-5mm) thick. To make slicing easier, do it when the beef is still slightly frozen and firm. Then velvet the beef: in a medium bowl, mix the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda.

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Recipe Thai Pepper Steak, 'Neua Pad Prik'

Use a meat thermometer to check the internal temperature, aiming for 130-135°F (54-57°C) for medium-rare or 140-145°F (60-63°C) for medium. Let the steak rest: After cooking, allow the steak to rest for about 5-10 minutes before slicing. This helps the juices redistribute, resulting in a more tender and juicy steak.

Recipe Thai Pepper Steak, 'Neua Pad Prik'

Combine oyster sauce, soy sauce, fish sauce and water in a small bowl and stir to combine. Add just enough oil in a wok to coat the bottom, then add the garlic and saute over medium heat until the smallest bits start to turn golden. Add the black pepper and stir to mix with the oil.

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Directions. Combine beef, 1 teaspoon soy sauce, 2 teaspoons fish sauce, and white sugar in a bowl. Toss to combine and set in refrigerator to marinate for at least 15 minutes and up to overnight. Roughly chop half of Thai chiles and garlic and place inside a stone mortar with palm sugar.

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Heat oil in a large skillet over high heat. Remove the beef from the marinade and sear the beef until just browned, 2-3 minutes. Remove from the pan and set aside. Add the red pepper and green onion to the pan and cook for 2-3 minutes or until tender. Add in garlic and cook for an additional minute.

Recipe Thai Pepper Steak, 'Neua Pad Prik'

In a wok or skillet over low/medium heat, combine the sesame oil with two tablespoons of vegetable oil and then stir fry the garlic and pepper powder until the whole is aromatic and the garlic turns slightly crisp. Add the shallots, bell peppers and beef, and stir fry for 2-3 minutes (until the beef begins to show signs of being cooked).

Thai Pepper and Garlic Steak Dinner

Heat over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 to 5 minutes. Stir in the rest of the vegetables (chopped carrots, zucchini, bell pepper, garlic, and fresh ginger). Cook for another 2 to 3 minutes to allow the vegetables to soften slightly.

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Drain and place on a baking tray. Add the capsicums to the tray and pour over ¼ cup of the Thai Pepper & Garlic Marinade and 1 table spoon of the vegetable oil. Roast in the oven for 30 minutes or until cooked through and starting to char at the edges. Pour the remaining marinade over the steaks. Rub the steaks with the marinade.