Padhimmgpan Beef Recipe

Name: Malaya Kitchen Asian Fusions Padhimmgpan Beef Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb beef flank or skirt steak, thinly sliced against the grain; 3 tbs low-sodium soy sauce; 1 tbs rice vinegar; 1 tbs dark brown sugar; 1 tsp freshly grated ginger; 2 tsp minced garlic; 1 tsp sesame oil; 1 tbs cornstarch; 1 tbs water (for slurry); 0.5 tsp black pepper; 2 tbs neutral oil (canola or vegetable); 1 medium yellow onion, thinly sliced; 1 medium red bell pepper, thinly sliced; 1 medium carrot, julienned; 3 stalks scallions, sliced on bias (separate white/green); 0.25 cups fresh cilantro leaves, roughly chopped; 1 tbs fresh lime juice; 0 to taste red chili flakes (optional, to taste); 1 tsp toasted sesame seeds; 4 cups cooked jasmine rice or steamed rice

Inspired by Malaya Kitchen Asian Fusion

Time40m

Serves4

Make Padhimmgpan Beef Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the beef and marinade

1 lb beef flank or skirt steak, thinly sliced against the grain

3 tbs low-sodium soy sauce

1 tbs Rice vinegar

1 tbs dark brown sugar

1 tsp freshly grated ginger

2 tsp minced garlic

1 tsp Toasted sesame oil

1 tbs Cornstarch

1 tbs water (for slurry)

1/2 tsp black pepper

For the vegetables and aromatics

2 tbs neutral oil (canola or vegetable)

1 medium yellow onion, thinly sliced

1 medium red bell pepper, thinly sliced

1 medium carrot, julienned

3 stalks scallions, sliced on bias (separate white/green)

1/4 cups fresh cilantro leaves, roughly chopped

1 tbs Fresh lime juice

0 to taste red chili flakes (optional, to taste)

For finishing and serving

1 tsp toasted sesame seeds

4 cups cooked jasmine rice or steamed rice

Method

For the beef and marinade

Prepare and marinate the beef

Slice the beef thinly across the grain into 1/8- to 1/4-inch strips. In a medium bowl combine 3 tbs soy sauce, 1 tbs rice vinegar, 1 tbs dark brown sugar, 1 tsp grated ginger, 2 tsp minced garlic, 1 tsp sesame oil, 0.5 tsp black pepper and 1 tbs cornstarch. Add the sliced beef and toss to coat thoroughly. Let marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours for deeper flavor.

Make cornstarch slurry (optional)

If you prefer a slightly glossy coating on the cooked beef, mix 1 tbs cornstarch with 1 tbs water to form a slurry (this can be added to the pan during finishing).

For the vegetables and aromatics

Prepare vegetables

While the beef marinates, slice the onion, red bell pepper, carrot julienne and separate the white and green parts of the scallions. Roughly chop cilantro and squeeze 1 tbs lime juice.

Cook vegetables

Heat a large skillet or wok over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Add the white parts of the scallions, sliced onion, and carrot. Stir-fry 1–2 minutes until they begin to soften but still have bite. Add the red bell pepper and continue stir-frying 1 minute more. Push vegetables to the side of the pan.

For finishing and serving

Cook the beef

Increase heat to high. Add the marinated beef in a single layer (work in batches if necessary to avoid steaming). Spread out so pieces sear quickly. Let sear without stirring for 30–45 seconds, then stir-fry for another 1–2 minutes until beef is browned and cooked through.

Combine and finish

Toss the seared beef with the cooked vegetables. If using the cornstarch slurry, pour it around the edge of the hot pan and stir quickly — it will thicken the pan juices and glaze the beef. Stir in the scallion greens, 1 tbs lime juice, and chopped cilantro. Taste and adjust with a splash more soy sauce or a pinch of red chili flakes if desired.

Serve

Transfer to a serving dish and sprinkle toasted sesame seeds on top. Serve immediately with steamed jasmine rice (about 1 cup cooked rice per serving).