Thai Beef and Vegetable Stir-Fry (Phat Khii Mao)


  • 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.


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