John Myers
Ingredients for 4 servings:
- 500g rump steak(s)
- ½ tsp pepper (Szechuan pepper), crushed in a mortar
- 3 tbsp soy sauce, light
- 5 tbsp shrimp, dried
- 300 g beans, snake beans (Asian store)
- 5 tbsp oil (preferably the settled sesame oil from a Nahm-Prik-jar)
- 1 tsp spice paste, nahm prik paste (then use less sugar)
- 6 kaffir lime leaves, cut into fine strips
- 2 tbsp curry paste, red
- 2 tbsp oyster sauce
- 3 tbsp palm sugar or brown cane sugar
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Cut the rump steaks crosswise into thin strips and marinate with the Szechuan peppercorns and soy sauce until cooked through. Soak the shrimp in lukewarm water for at least 30 minutes. Briefly blanch the beans in boiling water for about 1 minute, place in a sieve, and rinse with cold water. Heat the oil in a wok until very hot. Sear the beef (about 2 minutes), then reduce the heat. Add the red curry paste, beans, shrimp, fish and oyster sauce, and sugar, and cook over medium heat for about 5 minutes. Finally, stir in the sliced kaffir lime leaves. Serve with fragrant rice.
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