Ginger Beef Stir-Fry (Pad Khing Nuah)
I found this recipe in a beginners Thai cookbook by the Australian Women's Weekly and tweaked it slightly. It is simple to make and has a lovely ginger kick. I suggest serving with basmati rice, however rice noodles also work well. A tip from the book is to put the beef in the freezer for an hour before preparing so that it is easier to slice thinly.
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INGREDIENTS
Nutrition- 30
- 2
- 600g beef rump, sliced thinly
- 2 -3
- 120g snake beans, cut into 5cm lengths (although french beans work well also)
- 8
- 2teaspoons grated palm sugar
- 2teaspoons oyster sauce
- 1tablespoon fish sauce
- 1tablespoon soy sauce
- 1⁄2cup loosely packed fresh Thai basil
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DIRECTIONS
- Slice peeled ginger thinly, stack slices then slice again into thin slivers.
- Heat half of the oil in the wok and stir fry the beef in batches, until browned all over.
- Heat remaining oil in wok; stir-fry ginger and garlic until fragrant.
- Add beans; stir-fry until just tender.
- Return beef to wok with onion, sugar and sauces; stir-fry until sugar dissolves and beef is cooked as desired.
- Remove from heat and toss basil leaves through stir-fry.
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