Neua Pad Prik (pepper Steak)

CATEGORY	CUISINE	TAG	YIELD
Seafood	Thai		1	Servings

INGREDIENTS

1	lb	Steak
8		Cloves of kratiem, garlic
		whole
1/4	c	Hom daeng, shallots sliced
1/4	c	Prik yuet, sweet green
		chilis sliced
1/4	c	Prik yuet daeng, sweet red
3	T	Nam pla, fish sauce
1	T	Maggi seasoning
2	T	Nam tan paep, palm sugar
1	T	Priktahi khiaowan, green
		peppercorns
1	T	Sesame oil
2	T	Nam pla
1/2	t	Arrowroot powder
1/2	t	Prikthai, freshly ground
		black pepper

INSTRUCTIONS

In essence this is a Thai version of the popular western dish "pepper
steak", but prepared in a typically Thai way.  If you can't get the
Thai sweet chilis (prik yuet) then substitute  bell peppers. If you
can't find Maggi seasoning sauce, use mushroom  soy or dark soy.
Method: Cut the steak diagonally across the grain into thin strips
(this may be easier if you chill the steak in the freezer first). Mix
the marinade ingredients and combine with the steak, and leave for
about an hour.  In a wok or skillet over medium high heat, combine the
sesame oil  with two tablespoons of peanut oil and then stir fry the
garlic and  peppercorns until the whole is aromatic and the garlic
turns slightly  crisp.  Add the beef, onions and sweet chilis, and stir
fry for 2-3 minutes  (until the beef begins to show signs of being
cooked). Add the  remaining ingredients, and increase the heat to high
and stir fry  until the beef is cooked to your taste.  Serve over
steamed white rice, and if desired garnish with a fried  egg.  Posted
to CHILE-HEADS DIGEST V3 #157  Date: Tue, 12 Nov 1996 12:31:49 +0700
From: "Col. I.F. Khuntilanont-Philpott"
<colonel@korat1.vu-korat.ac.th>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1642 Calories From Fat: 1275 Total Fat: 141.9g Cholesterol: 508.1mg Sodium: 429.8mg Potassium: 1161.3mg Carbohydrates: 9.4g Fiber: <1g Sugar: 3.5g Protein: 82g