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Beef with Red Chili Paste

yield: 4 total time: 32 minutes
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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
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