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Neua Pad Kimao (Flamed Beef)   HT  MC  Thai   20mins



Serves     4      Hot   Beef   Spices  Alcohol Main  Course   Dairy Free  Eggless Thailand  Asia  Asian




   450g/1lb Rump or Sirloin Steak

   2 tbsp Vegetable oil

   2 Thai Chillies, very thinly sliced

   3 Garlic Cloves, very thinly sliced

   2.5cm/1 inch piece of Galangal, very thinly sliced

   2 Shallots, very thinly sliced

   1 tbsp Fish Sauce

   1 teasp Tamarind Concentrate

   4 Kaffir Lime Leaves, shredded

   1 teasp Palm Sugar

   240ml/8fl.oz. Whiskey or Brandy





1. Very thinly slice the beef across the grain. Place the brandy and whiskey in a small saucepan and heat until warm.

2. Meanwhile, heat the oil in a large frying pan or wok until very very hot then add the remaining ingredients (apart from the whiskey or brandy) and stir fry for 5 minutes.

3. Add the warmed alcohol to the pan containing the beef mixture and very carefully ignite. After about 30 seconds, if it is still aflame, place a lid on the pan to extinguish the flames. Serve immediately.





More Beef Recipes  |  Beef Cuts  |  General Beef Preparation  |  More Thai Recipes




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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