Neau Pad Prik (Sauteed Beef With Chilies)

By Marian Burros

Updated October 10, 2023

Total Time
50 minutes
Prep Time
10 minutes plus 30 minutes soaking and marinating
Cook Time
10 minutes
Rating
4(18)
Comments
Read comments

Featured in: CUISINE OF THAILAND: NEXT UP FOR STARDOM

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings as part of Thai meal

  • dried Chinese mushrooms

  • 1 pound beef fillet

  • 1 clove garlic

  • Piece of Siamese ginger (1 inch)

  • 1 tablespoon palm sugar

  • 1 tablespoon soy sauce

  • 1 medium-size onion, chopped

  • 2 to 4 fresh red chilies (prik khee nu)

  • 2 tablespoons vegetable oil

  • ¾ cup beef stock

  • 1 to 2 tablespoons oyster sauce

  • 2 teaspoons fish sauce (nam pla)

  • Coriander sprigs and strips of red chili for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings as part of Thai meal)

8 grams carbs; 64 milligrams cholesterol; 266 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 19 grams fat; 2 grams fiber; 528 milligrams sodium; 17 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Soak mushrooms in warm water for 30 minutes; discard hard stems and slice caps.

  2. Step 2

    Cut beef into bite-size pieces.

  3. Step 3

    Mince garlic; slice ginger and mix with palm sugar and soy. Stir in the beef and mix to coat beef well.

  4. Step 4

    Chop onion; trim and seed chilies and cut into fine julienne strips.

  5. Step 5

    Heat oil in a skillet large enough to hold all the ingredients and saute onion until it is soft. Drain beef, reserving the marinade, and add beef to skillet along with chilies. Brown beef over high heat, stirring frequently.

  6. Step 6

    Add beef stock, reserved marinade, mushrooms, oyster sauce and fish sauce and cook over medium heat until beef is medium rare.

  7. Step 7

    Decorate with coriander leaves and additional strips of red chili, if desired.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
18 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Shelley

In INGREDIENTS, that should be 4 dried Chinese mushrooms (we have the original in our files).

La

Great, simple, delicious recipe. A little too sweet and too salty for our taste, next time will halve the sugar, oyster sauce and fish sauce and add back in to taste. We added a dash of black vinegar at the end and that helped - could easily use 4-5 chilies, or leave some seeds in, we used three and it was a subtle spice. Will definitely make again with sticky rice to sop up the sauce!

Shelley

In INGREDIENTS, that should be 4 dried Chinese mushrooms (we have the original in our files).

Private comments are only visible to you.

Recipe Tags

or to save this recipe.