Name: Stir-fried Beef with Cumin
Yield: Serves 2
Ingredients: 1½ heaped tablespoons cumin and chilli paste (see below); 8 dried red chillies, toasted; 3 tablespoons groundnut oil; 2 tablespoons fish sauce; big pinch of roasted chilli powder; 300 g/10½ oz trimmed beef rump; steamed rice, to serve; 2 teaspoons cumin seeds; 1 red onion, cut into wedges; bunch of coriander, roughly chopped; 2 teaspoons rice wine vinegar; 4 teaspoons tamarind water; 1 teaspoon palm or caster sugar; 6 clove garlic, finely chopped; 5 Thai shallots, finely chopped; ½ teaspoon sea salt; 6 dried red Thai chillies, deseeded and soaked in warm water for 30 minutes, then drained

Preparation info

Serves
2

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

I’ve hugely adapted this recipe from David Thompson and I’m sure he – and Matthew Albert, his equally talented head chef at Nahm in London – would be appalled. Like all Thai food, there’s a bit of preparation involved. But the end result is quick to cook and well worth the effort.