serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Stirred with Love
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 200 g flank or rump steak, thinly sliced
- 3 tbsp vegetable oil
- 2 tbsp red curry paste
- 3 makrut lime leaves, very finely sliced
- 2 garlic cloves, roughly chopped
- 250 g green beans, trimmed, cut into 5 cm lengths
- 1 large red chilli, sliced
- 1 tsp fish sauce
- 1 tsp sugar
- ¼ cup water
Meat marinade
- 1 tsp soy sauce
- a pinch of salt
- a pinch of bicarbonate soda
- 1 tsp cornflour
Marinating time: 10 minutes
Instructions
1. In a medium bowl, combine the sliced steak with the meat marinade ingredients. Set aside for 10 minutes.
2. When ready to cook, heat a wok or large frying pan over high heat and add the vegetable oil. Add the beef and spread it out in a single layer. Fry for about 3 minutes without stirring until the beef is well-browned on one side. Remove from the pan.
3. Add a little more oil if needed, then add the curry paste, half the lime leaves and the garlic and fry until the paste is fragrant. Add the beans and chilli and toss until the beans are softened. Return the meat to the wok and season with fish sauce and sugar and add little water to moisten. Toss the beef and fry for a further minute. Spoon the beef pad prik king into a serving plate and garnish with the remaining lime leaves.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Stirred with Love
