Dec 06 2010

Spicy Thai Beef with Peppers

Published by at 2:05 am under Asian,Beef

Spicy Thai Beef with PeppersSpicy Thai Beef with Tri-color Peppers

BBWWB Day 2
On Tuesday, I brought to the table a Thai carry out favorite of Burak’s but with an extra punch of flavors and colors. In addition to bold soy sauces, chilies, and fresh herbs, I added red, orange, and yellow bell peppers for a sweetness to balance with the heat from the chilies. For a healthier alternative to white rice, I prepared brown rice.

Spicy Thai Beef with Peppers

1lb skirt steak
3 bell peppers
1 tablespoon chili paste
2 tablespoon black soy
2 sweet soy
1 tablespoon Oyster sauce
1 tablespoon Sesame oil
1 teaspoon fish sauce
1 Serrano or 2 Thai chili
1 onion or shallot
3 cloves garlic
1/2 cup mint
1/2 cup Thai basil

Finely chop the shallot, garlic, and chili and add to 1 tablespoon of canola oil on medium heat and sauté for 2 minutes or until they soften. Slice the skirt steak thinly in 1-2 inch pieces, throw them in the pan, and cook for 1 minute. Then add thinly sliced bell peppers and toss in pan for 1-2 minutes. Add the sesame oil, chili paste, black soy, sweet soy, oyster sauce, and fish sauce. Remove from heat and add chopped basil and mint. Serve with 1 cup brown rice.

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