Bougie Pad Gaprao with Beef | Pad Gaprao Neua
In Thai script, this recipe is written as: ผััดกะเพราเนื้. It as been very slightly tweaked from the recipe published in Cooking Thai, written by Pim Techamuanvivit with Andrea Nguyen (2006, Ten Speed Press). Be sure to see the above tips for using other kinds of Asian basil. Italian basil is not strong enough!
Servings: 4
Ingredients
- Seasoning sauce made by mixing 2 tablespoons fish sauce 1 tablespoon Thai oyster sauce, 1 ½ teaspoon Thai black soy sauce, and 1 Tablespoon water (see Notes)
- 450 g | 1 pound trimmed bavette New York, or top sirloin steak, cut into 1-inch (2.5cm) chunks (see Notes)
- ¼ teaspoon baking soda
- 1 big pinch of granulated sugar optional
- 20 g | 3 tablespoons thinly sliced shallots
- 10 to 15 g | 6 to 8 fresh Thai chilies to taste
- 2 g | 2 teaspoons coarsely chopped cilantro root optional; see Notes
- 40 g | ¼ cup garlic cloves
- 90 g | 3 mini sweet peppers or other mild pepper
- 30 g | 1 ½ cups fresh holy or Thai basil leaves plus tender tips for garnish
- 2 tablespoons neutral oil such as rice bran, divided
- 1 batch Nampla Prik optional, see Notes below
Instructions
- Prep the meat: Mix together the seasoning sauce ingredients in a small measuring cup. Spoon 1 tablespoon of the seasoning sauce into a medium bowl. Add the beef, baking soda, and the sugar if you want a touch of sweetness. Massage the seasonings into the beef.
- Pound the aromatics: Use a mortar and pestle to pound the shallots, chilies, and cilantro root to a coarse texture (recognizable pieces of chili skin and shallot pieces are normal). Drop in the garlic, then pound to flatten. Scrape the aromatics into a small bowl.
- Halve the sweet peppers lengthwise, then seed and cut on the diagonal into pieces ½ inch (1.25cm) wide. Set the aromatics, peppers, beef, remaining seasoning sauce, basil, and oil by the stovetop.
- Stir-fry and serve: Set a large wok over medium-low heat on the biggest burner. When the pan is hot (to test, flick in a couple of drops of water; they should sizzle and evaporate within seconds), add 1 tablespoon of the oil, swirl the pan to coat with the oil, and add the garlic mixture. Let it gently sizzle, stirring continuously, to tease the garlic and mellow its harsh raw edge, 30 to 60 seconds. Take care to avoid burning. Return the garlic mixture to its bowl. Rinse and dry the wok.
- Set the wok over high heat. When it is hot, add the remaining 1 tablespoon oil and swirl the pan to coat with the oil. Add the beef cubes, spreading them out in a single layer. Let sear until browned on the underside, 1 minute.
- Drizzle about 2 tablespoons of the seasoning sauce around the perimeter of the wok, letting it sizzle and caramelize as it slides down the pan wall to flavor the meat. Flip the meat, dump in the garlic mixture, and stir-fry briefly to further cook the meat, 30 to 60 seconds.
- Add the sweet peppers and the remaining seasoning sauce and cook, stirring, until the peppers begin to soften, about 45 seconds. Dump in the basil leaves and stir to incorporate and wilt, about 20 seconds.
- Turn off the heat, transfer to a serving dish, garnish with the basil tips, and serve immediately.
Notes
Make Nampla Prik before you stir-fry and set it at the table. Let the shallot mellow and flavors bloom in the sauce. The Cooking Thai recipe for Nampla Prik is here.
