Stir-fried beef is a speciality of Chinese cuisine but when one uses the spices in this recipe the result is an authentic Thai treat. The ginger used here is a type called krachai in Thailand; it has a much more pronounced ginger taste than that of our Western versions. However, fresh ginger found in supermarkets and elsewhere works just as well.
Krachai is grown in China but is used there only for medicinal purposes – one of the most significant differences between the Chinese and the Thai cuisines is that the Chinese often use herbs and spices as medicines where Thai cooks use them as seasonings. Both peoples tend to be very healthy, and both cuisines are glorious.
This ginger beef is uniquely Thai and quite delectable.
Put the beef in the freezing compartment of the refrigerator for 20 minutes. This will allow the meat to harden slightly for easier cutting. Then cut it into thin slices
Heat a wok or large frying pan over high heat until it is very hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the beef and stir-fry for about 2 minutes. Remove the meat and drain it in a stainless-steel colander set inside a bowl, leaving about
© 2001 Ken Hom. All rights reserved.