Pad Cha Beef (Stir Fried Beef in Fresh Chili, Baby Rhizome and Young Peppercorn)
Pad cha is a spicy stir-fry showcasing the unique fragrance of whole fresh green peppercorns. This dish packs a punch in flavour; it’s hot and strong with just enough sauce to coat all the ingredients in the stir-fry.
INGREDIENTS
4 tbsp oil
6 young peppercorn on stem (pickled in jar)*
6 cloves garlic (chopped)
4 tbsp krachai* (pickled rhizome, thinly sliced)
4 kaffir lime leaves
12 bird’s eye chillies (sliced)
400g beef for stir fry (sliced)
200ml TCC coconut juice for cooking
2 tsp fish sauce
2 long red chilli (sliced)
*Available in selected Asian grocers
6 young peppercorn on stem (pickled in jar)*
6 cloves garlic (chopped)
4 tbsp krachai* (pickled rhizome, thinly sliced)
4 kaffir lime leaves
12 bird’s eye chillies (sliced)
400g beef for stir fry (sliced)
200ml TCC coconut juice for cooking
2 tsp fish sauce
2 long red chilli (sliced)
*Available in selected Asian grocers
INSTRUCTIONS
- In a pan, heat oil over medium heat and add in young pepper corn, garlic, krachai, kaffir lime leaves and bird’s eye chillies.
- Stir-fry until fragrant then add beef and continue to stir fry for another 2 mins.
- Add coconut juice, fish sauce and long red chilli, mix well.
- Continue cooking for 4-5 mins. Dish out and serve with steamed rice.
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