Thai · intermediate
Thai Kra Chai Beef And Green Peppercorn Noodle Toss
Tender beef sirloin stir-fried with fingerroot (kra chai), fresh green peppercorn bunches, and wide flat rice noodles in a rich garlic chili soy sauce.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Mix oyster sauce, dark soy sauce, and sugar in a small bowl; set aside.
- 02
Heat 1 tablespoon oil in a wide wok over high heat. Add beef slices, sear quickly for 2 minutes until browned, then remove beef to a plate.
- 03
Heat remaining tablespoon of oil in the wok. Add garlic chili paste, julienned kra chai, and green peppercorn sprigs, stir-frying for 1 minute until fragrant.
- 04
Add fresh wide rice noodles to the wok, spreading them out to contact the hot surface for 1 minute to sear.
- 05
Pour reserved sauce mixture over noodles and toss vigorously for 2 minutes over high heat until noodles absorb sauce and darken evenly.
- 06
Return beef to the wok, toss rapidly with noodles for 1 minute until piping hot, then serve immediately.
A LITTLE KITCHEN KNOW-HOW
High-Heat Noodle Charring
Seared rice noodles against a smoking wok surface absorb savory dark sauces quickly without breaking down into paste.
Notes from the kitchen
- Microwave fresh rice noodles for 30 seconds before cooking to soften them, preventing breaking during wok tossing.
- Fingerroot (kra chai) brings a bright herbaceous aroma distinct from standard ginger.
- Original home-cooking adaptation inspired by Thai; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
