ผัดเนื้อแดง (Thai Red Beef Stir-Fry)

Ingredients

• 300 g beef (Thinly sliced against the grain; tender beef such as sirloin or rump)
• 4 cloves garlic (Finely chopped)
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp soy sauce (Light soy sauce)
• 1 tsp sugar
• 2 tbsp water
• 1 tbsp Thai red curry paste (Adjust to taste; this is the inferred red seasoning for the dish)
• 1.5 tbsp vegetable oil (For stir-frying)
• 0.5 cup Thai basil (Leaves, loosely packed)
• 1 red chili (Thinly sliced, optional garnish)
• 3 cups steamed jasmine rice (To serve)

Steps

1. 1

   Slice the beef thinly against the grain and prepare the garlic, basil, and chili. Thin slices will cook quickly and remain more tender.

2. 2

   In a small bowl, stir together the oyster sauce, fish sauce, soy sauce, sugar, and water until the sugar is mostly dissolved.

3. 3

   Heat a wok or large skillet over high heat. Add the vegetable oil and heat until it shimmers.

4. 4

   Add the chopped garlic and stir-fry for about 20–30 seconds, just until fragrant; do not let it burn.

5. 5

   Add the red curry paste and stir-fry with the garlic for about 30 seconds, until the paste is aromatic and the oil turns red.

6. 6

   Add the sliced beef in a single layer. Stir-fry for 2–3 minutes, tossing frequently, until the outside is browned and the beef is nearly cooked through.

7. 7

   Pour in the prepared sauce. Toss continuously for 1–2 minutes until the sauce bubbles and coats the beef in a glossy glaze. Cook the beef to at least 145°F/63°C for medium or 160°F/71°C if preferred well done.

8. 8

   Add the Thai basil and sliced chili. Toss for 20–30 seconds, just until the basil wilts and becomes fragrant.

9. 9

   Taste and adjust with a little fish sauce for saltiness, sugar for sweetness, or water if the sauce is too concentrated. Serve immediately over hot steamed jasmine rice.

Notes

The post identifies the dish as ผัดเนื้อแดง and recommends serving it over hot rice, but it does not provide a written ingredient list or usable measurements. The ingredient quantities and method above are a cautious reconstruction. For better tenderness, avoid overcrowding the wok and do not overcook the beef.

Nutrition per serving

• main
• stir-fried
• Thai
• beef
• quick meal
• served with rice
• spicy
• everyday meal