Thai Beef II

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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1 pound lean beef (cut in 1″x 2″ strips)
1/2 cup beef stock
1″ piece ginger, minced
1 Tbsp. cornstarch mixed in 2 Tbsp. water
2 cloves garlic, minced
2 Tbsp. oyster sauce
1 Tbsp. brown sugar
2 Tbsp. fish sauce
4 Tbsp. oil
2 Tbsp. soy sauce
1 bell pepper (cut in 1″x 1″ strips)
1 white onion (cut in lengthwise strips)
4 dried shiitake mushrooms, soaked with stems removed and sliced
4 Thai peppers, sliced


Combine the beef slices, sugar, ginger, garlic and soy in a bowl. Mix the ingredients together well and marinate for at least 1 hr.

Heat the oil in a wok. Drain the beef, reserving the marinade. Stir-fry the beef in the oil until done. Add the bell pepper, mushrooms, onion and chiles. Stir-fry for another 1-2 minutes. Add the marinade and beef stock. Reduce the heat and cook for 3 minutes.

Stir in the cornstarch, oyster and fish sauces. Cook until the dish thickens.

Serve with rice.