Beef with Red Chili Paste

Ingredients

• 10 ounces beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in, 6 mm slices, 330 g
• 1/2 teaspoon cornstarch all-purpose
• 1/4 teaspoon white pepper
• 3 tablespoons cooking oil high-heat, divided
• 1 teaspoon soy sauce
• 1 clove garlic minced
• 1 shallot small, finely sliced
• 1 green chili or fresh hot red, preferably Thai, deseeded if you prefer less heat, finely sliced
• 1 red bell pepper thinly sliced
• 1 tablespoon lime juice freshly squeezed
• 1 tablespoon fish sauce nam pla
• 1 tablespoon roasted red chili paste or store-bought, nam pla, optional
• 2 lime leaves kaffir, cut into thin strips, optional
• 2 teaspoons brown sugar or palm
• 3/4 cup Italian basil leaves or fresh Thai, 15 g
• 4 tablespoons cooking oil divided
• 6 garlic cloves minced
• 6 tablespoons chopped shallots finely chopped
• 1 tablespoon ground red pepper cayenne, ground
• 4 teaspoons shrimp paste fermented
• 2 tablespoons fish sauce nam pla
• 3 tablespoons brown sugar or palm
• 1 tablespoon lime juice freshly squeezed
• 1 teaspoon tamarind concentrate
• 1 tablespoon water

Nutrition

• Calories : 500 calories
• Carbohydrate : 23 grams
• Cholesterol : 65 milligrams
• Fat : 38 grams
• Fiber : 2 grams
• Protein : 17 grams
• SaturatedFat : 7 grams
• Sodium : 1480 milligrams
• Sugar : 11 grams