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Thai Beef and Mushroom Stir Fry Flavored with Nam Prik Pao and Basil

Stir Fried Beef with Peppers, Mushrooms, Eggplant and Nam Prik Pao

Adapted from Everyday Thai Cooking
Course Entree
Cuisine Thai
Author TheSpicedLife

Ingredients

  • 1 8-10 oz package of sliced mushrooms (I used crimini but shitake would be even better)
  • 1 small Asian eggplant or half of an Italian eggplant, thinly sliced
  • 2 pinches of salt, divided
  • 1 lb boneless sirloin or top round beef, thinly sliced against the grain
  • 1/2 t cornstarch
  • 1/4 t ground white pepper
  • 13 t ( 4 T plus 1 t) high heat vegetable oil, divided
  • 1 t soy sauce (I used Chinese dark superior)
  • 2 fat garlic cloves, minced
  • 1/2 small onion, thinly sliced
  • 2 bell peppers of different colors, thinly sliced
  • 1 T freshly squeezed lime juice
  • 1 T fish sauce
  • 1 T nam prik pao
  • 2 makrut lime leaves sliced very thinly (optional-I used)
  • 2 t brown sugar
  • 3/4 cup (I used less, about a handful) basil leaves (Thai or Italian)

Instructions

  1. Whisk together the cornstarch, ground white pepper, 1 teaspoon of oil and soy sauce. Pour over the sliced beef in either a bowl or plastic bag; use a spatula or your hands to work the marinade into the meat. Seal and place in the fridge while you prep everything else.
  2. Prepare all of your ingredients before beginning, including measuring out the various liquids and seasonings. Have everything ready near the stove before beginning. Take the beef out of the fridge and let it sit near the stove as well.
  3. Heat 1 tablespoon of oil in a large wok over high heat. When it is hot, add the mushrooms with a small pinch of salt. Toss, stir frying, until they are golden brown and have released much of their water. Transfer to a bowl.
  4. Add another tablespoon of oil, and when it is hot repeat with the eggplant, including the small pinch of salt (the recipe is seasoned with soy sauce and fish sauce, but those small pinches of salt will help draw water out of the vegetables). When the eggplant is golden, transfer it to the bowl with the mushrooms.
  5. Add another tablespoon of oil. When it is hot, add the marinated beef. Toss, stir frying, for about 3 minutes, or until it is browned on the outside. Transfer to a separate bowl.
  6. Pour some water into the hot wok and then pour it off. Use a paper towel to carefully wipe out the inside of the wok. Return it to the stove and heat again on high heat with the remaining tablespoon of oil.
  7. Add the garlic and cook for 1 minute, stirring. Then add the onion and continue to cook, stirring, until it is turning golden and fragrant. Add the sliced bell peppers and toss, stir frying, for another 2-3 minutes.
  8. Add the mushrooms and eggplant back into the dish and toss.
  9. Add the beef back into the dish. Then add the lime juice, fish sauce, nam prik pao, kaffir lime leaves and brown sugar. Toss until the nam prik pao has melted and the sauce has melded, about 2-3 minutes. The beef should cook through in this time also. When the beef has cooked through, turn off the heat and add the basil leaves. Toss and serve over Jasmine rice immediately.