Panang Beef
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
white pepper
|
*
|
| 8 | each |
red chilis, dried
|
* |
| 1 | each |
ginger
thai, fresh |
*
|
| 3 | each |
shallots
|
*
|
| 6 | cloves |
garlic
|
|
| 2 | teaspoons |
lemongrass
chopped |
|
| 1 | teaspoon |
coriander root
chopped |
*
|
| 1 | teaspoon |
kaffir lime rind
chopped |
* |
| 10 | each |
peppercorns
|
*
|
| 1 | teaspoon |
shrimp paste
|
*
|
| 4 ⅓ | cups |
coconut milk
thin |
|
| 1 ⅔ | cups |
coconut cream
|
|
| 1 | cup |
peanuts
roasted, crushed |
|
| 12 | each |
basil
|
*
|
| 2 | tablespoons |
fish sauce
|
|
| 2 | tablespoons |
palm sugar
|
* |
| 1 | x |
kaffir lime leaves
shredded |
*
|
| 1 | x |
red pepper flakes
fresh, shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
white pepper
|
*
|
| 8 | each |
red chilis, dried
|
* |
| 1 | each |
ginger
thai, fresh |
*
|
| 3 | each |
shallots
|
*
|
| 6 | cloves |
garlic
|
|
| 1E+1 | ml |
lemongrass
chopped |
|
| 5 | ml |
coriander root
chopped |
*
|
| 5 | ml |
kaffir lime rind
chopped |
* |
| 1E+1 | each |
peppercorns
|
*
|
| 5 | ml |
shrimp paste
|
*
|
| 1 | l |
coconut milk
thin |
|
| 394 | ml |
coconut cream
|
|
| 237 | ml |
peanuts
roasted, crushed |
|
| 12 | each |
basil
|
*
|
| 3E+1 | ml |
fish sauce
|
|
| 3E+1 | ml |
palm sugar
|
* |
| 1 | x |
kaffir lime leaves
shredded |
*
|
| 1 | x |
red pepper flakes
fresh, shredded |
*
|
Directions
Cut beef into thin slices, season with salt and pepper.
Soak chilis to soften. Chop chilis, ginger, shallots and garlic.
Place them in mortar with lemon grass, coriander root, lime peel, peppercorns, and shrimp paste, pound until smooth.
Pour coconut milk in wok, bring to boil.
Add beef, cook until tender, remove, set aside.
Discard milk.
Pour coconut cream in wok, bring to boil.
Reduce heat and simmer until oil separates.
Add spice paste, cook 4 to 5 min, stirring constantly.
Add beef, peanuts, 8 basil leaves, fish sauce and sugar, stir well and cook slowly 2 more min.
Transfer to serving dish, garnish with basil, lime leaves and chilis.
This version is about 2 stars.
