- 2 garlic cloves
- 2 red Thai chiles
- 2 tablespoons lard or soybean oil
- 8 ounces beef sirloin, thinly sliced
- 1 tablespoon pickled green peppercorns
- 1 green Thai chile, crushed
- One 2-inch piece galangal, peeled and julienned
- ½ long green chile, thinly sliced into rings
- ½ long red chile, thinly sliced into rings
- 2 ounces (⅓ cup) long beans, cut into 1½-inch batons
- ½ cup sliced baby corn
- ½ yellow onion, thinly sliced
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce, plus more to taste
- 1 teaspoon soy sauce
- 1 teaspoon granulated sugar
- 6 tablespoons beef stock
- ½ cup holy basil leaves
- 1 teaspoon Lao Khao or any neutral rice liquor
1. Using a mortar and pestle, crush the garlic and red Thai chiles into a paste.
2. In a large wok, heat the lard over medium-high heat. Add the chile paste and the beef, and stir-fry until fragrant and golden, 2 to 3 minutes.
3. Add the pickled green peppercorns, green Thai chile, galangal, long green chile and long red chile, then stir-fry until fragrant, 1 minute.
4. Add the long beans, baby corn and onions, and cook until the vegetables are tender, 3 to 4 minutes.
5. Stir in the sauces and sugar, followed by the beef stock. Bring to a boil, then remove from the heat and stir in the basil leaves and Lao Kho.
6. Adjust the seasoning with fish sauce, then divide between plates and serve.