Dynamite Drunken Beef

Name: Dynamite Drunken Beef
Yield: Serves 4
Cuisine: Thailand
Ingredients: 1 red and 1 green chilli pepper, seeded and sliced lengthways; 2–3 Kaffir lime leaves, torn; 100 g (4oz) green beans, cut into 2.5 cm (1 inch ) lengths; 2 cloves garlic; 2.5 cm (1 inch) piece of galangal, chopped; 1 tablespoon fish sauce; About 8 fresh holy basil leaves (ordinary sweet basil will do); 700 g (1½lb) lean beef, such as fillet, thinly sliced; A few fresh green peppercorns; 2 teaspoons white distilled vinegar or rice vinegar; Whisky, to flame; 1 teaspoon palm or demerara sugar; 2 shallots, chopped; 2 chilli peppers (preferably bird’s-eye), seeded and chopped; 2 tablespoons groundnut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

This is an awesomely hot creation of my chum Chom, which takes its name from the small, very hot chillies known as bird’s-eye or dynamite chillies. (Nothing to do with Captain Birdseye, by the way!)

Ingredients

2 cloves garlic
2.5 cm (1 inch) piece of galangal, chopped

Asia
Thailand
Main course
South East Asia
Spicy
Gluten-free

Method

Using a pestle and mortar or small blender, pound or mix together the garlic, galangal, shallots and chillies.

Heat the oil in a wok or frying pan and fry the pounded garlic mixture for a few minutes. Add the beef, peppercorns, chillies, lime leaves and green beans. Stir-fry over a high heat for about 5 minutes. The vegetables should still be crisp and bright-coloured. Pop in the fish s