The History of Black Pepper Beef Stir Fry in Thailand
Thai Black Pepper Beef Stir Fry (เนื้อผัดพริกไทยดำ), known as “Nua Pad Prik Thai Dum” in Thai, is a delectable and widely enjoyed dish that forms an integral part of Thailand’s rich culinary heritage. Its history is deeply rooted in the diverse and flavourful world of Thai cuisine. While the precise origins of this dish are not extensively documented, it’s well-known as a Chinese dish so it’s very likely the source may lay there.
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One of the defining characteristics of this dish is the generous use of black pepper, which imparts its distinctive spicy and peppery taste. Black pepper, originally from India, was introduced to Thailand through centuries of trade with neighbouring Asian countries, including India and China. Over time, it became a fundamental spice in Thai cuisine, contributing to its unique flavour palette.
The evolution of the Thai Black Pepper Beef Stir Fry likely involved experimentation with various ingredients and spices. Thai cooks have long been known for their culinary creativity, combining fresh, locally sourced ingredients to create dishes that are both delicious and visually appealing. The incorporation of beef into stir-fries, while influenced by Chinese culinary traditions, has become a quintessential aspect of Thai cuisine.
My Thai Black Pepper Beef Stir Fry
This is such a simple dish to make but so tasty. It can be quite spicy for some people due to the amount of black pepper in the recipe. Remember, it’s supposed to be eaten with plain jasmine rice and that does help to reduce the spiciness. Feel free to reduce the amount of black pepper though if you want 🙂
Check the frequently asked questions at the bottom for info or feel free to ask a question in the comments.
Stir Fried Beef in Black Pepper Sauce Recipe
Ingredients
- 250 g Sliced Beef
- 1 tbsp Ground Black Pepper
- 1 tbsp Oyster Sauce
- 2 tbsp Seasoning Sauce
- 1 tbsp Sugar
- 30 g Onion
- 70 g Red & Green Peppers
- 20 g Spring Onion
- 2 cloves Garlic
Instructions
- Cut the beef into small slices and place in a bowl
- Add the oyster sauce, seasoning sauce and cooking wine
- Mix together in the bowl using your hand
- Cover with cling film and leave to marinate for 1 – 2 hours
- Peel the garlic and dice into small pieces
- Cut the red and green peppers into small chunks
- Cut the spring onions and onion into small pieces
- Heat your wok and add a small amount of cooking oil
- Stir-fry the garlic until it begins to change colour
- Add the black pepper and continue to stir fry
- Add the marinated beef and continue to stir fry
- Add the sugar and continue to stir fry
- Add the peppers, onion and spring onions
- Continue to stir until the peppers begin to soften up
Video
Visual Guide
FAQ
Spiciness Level
Yes, this dish is known for its spiciness, primarily due to the use of fresh black peppercorns. The spiciness can be adjusted to your preference by controlling the amount of black pepper used.
Adjusting Spiciness
To make it less spicy, you can reduce the amount of black pepper or use ground black pepper instead of fresh peppercorns. You can adjust the spiciness by adding more or less chilli (if included in the recipe) or using milder bell peppers.
Choice of Beef
Thinly sliced flank steak or sirloin is commonly used for Thai Black Pepper Beef Stir Fry. These cuts are tender and cook quickly.
Vegetarian/Vegan Options
For a vegetarian or vegan version, you can substitute beef with tofu, seitan, or your preferred meat alternative. Use vegetable broth instead of fish sauce and oyster sauce for a plant-based option.
Side Dishes
This dish pairs well with steamed jasmine rice, rice noodles, or egg noodles. Consider serving it with Thai cucumber salad or stir-fried vegetables as side dishes.
Meal Prepping
You can prepare this Beef Stir Fry in advance and store it in an airtight container in the refrigerator for a few days. Reheat it in a pan or microwave when you’re ready to eat.
Variations
There are various regional and personal variations of this dish. Some versions may include additional ingredients like mushrooms, carrots, or bamboo shoots.