Dynamite Drunken Beef

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

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!)


  • 2 cloves garlic
  • 2.5 cm (1 inch) piece of galangal, chopped
  • 2 shallots, chopped
  • 2 chilli peppers (preferably bird’s-eye), seeded and chopped
  • 2 tablespoons groundnut oil
  • 700 g (lb) lean beef, such as fillet, thinly sliced
  • A few fresh green peppercorns
  • 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
  • 1 tablespoon fish sauce
  • 1 teaspoon palm or demerara sugar
  • 2 teaspoons white distilled vinegar or rice vinegar
  • Whisky, to flame
  • About 8 fresh holy basil leaves (ordinary sweet basil will do)


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 sauce, brown sugar and vinegar and mix well.

Pour in a generous tot of the whisky and set it alight to ‘flame’ the dish. Reduce the heat and stir in the basil leaves just before serving. Serve on a bed of steamed rice.