Stir Fried Beef with Cumin, Onions and Chillies (neua pat nahm prik pao sai horm yai)
A quick to prepare stir fry with beef and a self made paste. Suitable for every day.
- 180g Beef Rump (trimmed but with some fat attached)
- 1 teaspoon Cumin Seed (freshley roasted ground and sieved)
- Chilli Powder (roasted, a good pinch - optional)
- Salt (pinch)
- White Sugar (pinch)
- 5 - 10 small Red Chillies (toasted or deep fried dried - to taste and mood)
- ladleful Oil (preferably perfumed from deep frying shallots)
- 1 heaped tablespoon Chilli and Cumin paste
- White Sugar (a touch)
- Vinegar (a dribble)
- Tamarind Water (a touch)
- Fish Sauce (to taste)
- Ground Cumin Seed (to taste as required)
- 1 tablespoon Shallots (deep fried)
- 1/2 White Onion (sliced)
- 2 cm Coriander Stalks (lengths)
Chilli and Cumin Paste (nahm prik yiraa)
- 1/2 cup Dried long Red Chillies (de-seeded and soaked in water)
- pinch Salt
- 1/2 cup Red Shallots
- 1/2 cup Garlic
- 1 teaspoon Roasted ground Cumin
|Trim and slice the beef across its grain, cutting into roughly thin pieces, roughly into 3cm pieces, making sure it is cut across the grain. |
Briefly marinate the beef with the cumin, chilli powder and salt. Top with the dried chillies.
Heat the oil and add the marinated beet and seasonings.
Fry over a medium heat until beginning to colour.
When almost cooked, add the chilli paste, breaking it up with the back of the wok spoon, frying until fragrant, season with the sugar, vinegar and tamarind water.
Add the deep fried shallots and simmer for a moment.
Check the seasoning: it should be quite oily and taste hot, slightly salty and redolent of cumin.
Remove from the heat and stir through the slices onion and coriander.
© Matthew Albert @ Dublin Cookery School