Pad Ped Beef

A fiery Thai stir-fry with tender beef, fresh basil, and red chilies in a rich, aromatic sauce. Ready in under 20 minutes on a single skillet.

boldquickthaibeeftenderjuicyweeknightstir-fry

Ingredients

1
Pat the beef slices dry with paper towels by pressing gently on each piece for 2–3 seconds, so they brown better instead of steam when cooked.
2
Halve each red chili lengthwise from tip to stem, then scrape out the seeds and white membrane with the tip of a knife blade to reduce heat slightly if desired.
3
Heat 1 tablespoon of neutral oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
4
Add half the beef slices in a single layer and leave untouched for 90 seconds until the bottom turns deep brown, then stir and cook for 60 more seconds until no pink remains visible inside.
5
Transfer the cooked beef to a clean plate using tongs or a slotted spoon, then repeat with the remaining beef slices in the same skillet.
6
Pour 1 tablespoon more oil into the empty skillet and immediately add 3 tablespoons of red curry paste, stirring constantly for 30 seconds until it smell richly fragrant and darkens slightly.
7
Pour in 0.75 cup of coconut milk and 1.5 tablespoons of fish sauce, then stir for 15 seconds until the sauce turns glossy and uniform in color.
8
Add the cooked beef and the halved chilies back to the skillet, then simmer over medium heat for 90 seconds, stirring once halfway through, until the sauce clings to the meat.
9
Remove the skillet from heat, then scatter the fresh basil leaves on top and stir gently for 5 seconds until they wilt slightly and release their aroma.

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