Beef with Red Chili Paste

SERVES 2 AS A MAIN DISH WITH RICE OR 4 AS PART OF A MULTI-COURSE MEAL
PREPARATION TIME: 20 MINUTES
COOKING TIME: 12 MINUTES
Ingredients:
10 oz (330 g) beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices
½ teaspoon all-purpose cornstarch
¼ teaspoon white pepper
1 teaspoon + 2 tablespoons high-heat cooking oil, divided
1 teaspoon soy sauce
1 garlic clove, minced
1 small shallot, finely sliced
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
1 small red bell pepper, thinly sliced
1 tablespoon freshly squeezed lime juice
1 tablespoon fish sauce (nam pla)
1 tablespoon Roasted Red Chili Paste or store-bought, (nam pla, optional)
2 kaffir lime leaves, cut into thin strips (optional)
2 teaspoons palm or brown sugar
¾ cup (15 g) fresh Thai or Italian basil leaves
Method:
1. Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and soy sauce. Cover for 10 minutes at room temperature.
2. Heat ½ of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it’s brown, about 3 minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.
3. Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about 1 minute. Add the red pepper and stir-fry for 1 minute. Add the reserved beef, lime juice, fish sauce, roasted red chili paste (if using), kaffir lime leaves (if using), and palm sugar; stir-fry for 1–2 minutes or until the beef is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until wilted. Dish out and serve immediately with jasmine rice.
Roasted Red Chili Paste (Nam Prik Pao) Recipe
MAKES 1 SMALL JAR
PREPARATION TIME: 5 MINUTES
COOKING TIME: 15 MINUTES
Ingredients:
4 tablespoons high-heat cooking oil, divided
6 garlic cloves, minced
6 tablespoons finely chopped shallots
1 tablespoon ground red pepper (cayenne)
4 teaspoons fermented shrimp paste
2 tablespoons fish sauce (nam pla)
3 tablespoons palm or brown sugar
1 tablespoon freshly squeezed lime juice
1 teaspoon tamarind concentrate
1 tablespoon water
Method:
1. Heat the oil in a wok or skillet at medium high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan.
2. Combine the ground red pepper, shrimp paste, fish sauce, brown sugar, lime juice, tamarind concentrate, water, reserved garlic, and shallots in a small food processor. Pulse until a thick paste forms.
3. Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.