Wednesday, November 05, 2008

Nuea Phad Pak Kanah : Stir-fried Beef with Chinese Kale

Stir-fried Beef with Chinese Kale – Nuea Phad Pak Kanah

We love red meat, especially beef. Thai Beef could be so tough that’s why in many Thai recipes, they always instruct the readers to braise/boil the beef for hours before cooking.
European & Australian premium quality beef are naturally tender & very scrumptious. It’s way more expensive but it’s worth every baht that we paid for. I like Japanese beef (Kobe's) too, specially “Wagyu”.

In a very good book by Jeffrey Steingarten “A man who ate everything”, he said in the chapter that he experimented with “Wagyu” that he could never cook the “Wagyu” in his kitchen as good as in the Japanese restaurant. (He managed to get it done only half good, but it was wonderful, he said.) I quite agree. “Lack of Expertise” ruins the real taste of beef, no matter how good the beef is.

Anyways, I like to cook Beef every 2-3 days in a week only as eating too much of red meat is not healthy . I try to cook beef with different recipes but this particular recipe seems to always find a place on our table.

Find below my recipe of Stir-fried Beef with Chinese Kale

6 Cups of Organic Chinese Kale, cut
2 Cups of Beef, thickly sliced
2 Tablespoons of Olive Oil
2 Tablespoons of Oyster Sauce
2 Tablespoons of Soy Sauce
1 Tablespoon of Garlic, chopped
A dash of Sugar


Set a wok over high heat , wait till becoming hot
Add Olive Oil, wait till becoming a very hot
Add Beef, fry to your liking ( I like to cook it for 2-3 mins for Medium-Rare. I personally think that Thai people in general fry the beef way too long. Thats why the beef becoming very tough.)
Remove the beef from the wok, keep one side
Put the wok back on medium-high heat, wait till hot
Add chopped Garlic, stir till aromatic
Add Chinese Kale, stir them add Oyster sauce, Soy sauce and Sugar
Add back the fried Beef, stir-fry to combine well
Remove into a serving plate
Serve hot with steamed Rice


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The Cooking Ninja said...

This looks delicious.