Name: Hot Drunken Beef
Yield: Serves 4-6
Cuisine: Asia
Ingredients: vegetable oil, for frying; 1 teaspoon green peppercorns; 1 fresh green chile, deseeded and sliced lengthwise; 1 teaspoon soft brown sugar; whisky, to flame; 2 teaspoons red wine vinegar; 1 lb 9 oz/700 g lean beef, such as sirloin steaks, sliced into thin strips; 2 shallots, peeled and finely chopped; 1 inch/2.5 cm piece of fresh gingerroot, peeled and finely chopped; 4 Kaffir lime leaves, shredded; 1 tablespoon fish sauce; 3½ oz/100 g fine green beans, cut into 1 inch/2.5 cm lengths; 1 fresh red chile, deseeded and sliced lengthwise; 2 Thai chiles, finely chopped; 2 garlic cloves, peeled and finely chopped; a small handful of fresh basil leaves, to garnish

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This is a hot curry, with a marvellous mix of flavors in it, which work brilliantly together. Best to serve this with a sweet chutney, such as mango, and a little plain yogurt.

Ingredients

1 lb 9 oz/700 g lean beef, such as sirloin steaks, sliced into thin strips

Method

Put the shallots, ginger, garlic, and all the chiles into a food processor and whiz to a paste.

Heat a little vegetable oil in a skillet and cook this mixture for about 1 minute. Add the beef, peppercorns, lime leaves, and green beans, then cook for about 5 minutes.

Add the fish sauce, brown sugar, and vinegar and stir well for about 2 minutes.

Pour in the whisky and set