Thai Recipes

Spicy Steve's Thai Recipes


(Pak Pad Gup Nua)

Another of our family's regulars. Everyone will love this one. It's roots are Chinese with the addition of fish sauce and sugar to making it distinctly Thai. When I have the time, I add a little chicken stock and cook the Broccoli in it. It creates more sauce which is great soaked up on a plate of rice.

½ lb lean beef, thinly sliced
2 cups broccoli florets
1 Tbsp fish sauce
½ to 1 Tbsp sugar, add to taste
2 Tbsp oyster sauce
4 cloves garlic, chopped finely
1 Tbsp vegetable oil
Freshly ground black pepper
¼ chicken stock (optional)

1. Add oil to a hot wok. Add garlic and stir for 15 seconds. Add beef and stir fry until partly pink. Add some fresh ground black pepper.

2. If using chicken stock, first remove the beef when from the wok when cooked and set aside. If not using stock, add broccoli to beef while the beef is still pink and stir fry until broccoli is tender but crisp.

3. Cook Broccoli in stock and when tender but still crisp, add back the beef, then add the fish sauce, sugar, and oyster sauce. Mix well and serve.

Option: Blanch or nuke your broccoli to save time.