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Incredible Thai Style Beef From J. Kenji López-Alt

Today, we'll attempt to Thai Style Beef, otherwise known as Pat Bai Horapha from J. Kenji López-Alt's book "The Wok". Recipe is included below. Instagram and TikTok: https://linktr.ee/tasteswithtaylor The Wok by J. Kenji López-Alt: https://amzn.to/45lzeYq Beef Ingredients: 1lb skirt, hanger, flap steak, but into 1/4 inch strips 1/2 tsp baking soda 1 tsp soy sauce 2 tsp fish sauce 1 tsp white sugar 1/2 tsp kosher salt Sauce and Stir-Fry: 1-5 red or green thai bird chili's 6 garlic cloves, sliced thin 1 medium shallot, sliced thin 1 1/2 Tbsp Brown/Palm sugar 2 tsp soy sauce 1 Tbsp fish sauce 4 makrut lime leaves, thinly sliced into hairs 2 ounces Basil (Thai purple) Red pepper flake (optional) Fried Shallots: 1lb shallots, thinly sliced on a mandoline 2 cups vegetable/neutral oil (per 1lb of shallot) Directions: 1. If making the fried shallots, thinly slice 1lb of shallots (or less) with a mandoline, until they are about the width of a credit card. Place the oil into a wok and add the shallots directly into the cold oil. Swirl and bring to medium heat. Cook the shallots for 10-12 minutes until they are slightly golden brown. You'll want to pull the early as they'll continue cooking, even after they are out of the oil. Drain the fried shallots into a fine mesh strainer and then place directly onto a paper towel lined baking sheet. 2. Spread out the shallots and pat dry with a piece of paper towel. You'll want to season generously with salt while they are still warm. Allow 30 minutes to cool, and you can use them in your dish, or store them for up to 3 months 3. Prep your garlic, shallots and chili's. Then, place one half into a bowl for later (along with the lime leaves) and the rest into a mortar and pestle. Add the brown/palm sugar and grind until you have a thick paste. Then add your soy sauce and fish sauce and mix until well combined. Set aside for later 4. For the beef, cut into 1/4 inch strips and place into a medium bowl and cover with water. We are going to viciously agitate it with our hands for about a minutes. Then drain through a mesh strainer and return to your cutting board. Attempt to push excess water out of the beef with your palms, and then return back to a bowl. Add the baking soda and massage it into the meat for about 30-60 seconds. Then, add the soy sauce, fish sauce, sugar and salt and work into the meat for at least 30 seconds. 5. For cooking, heat your wok to high and add some peanut oil. Add half of your marinated meat and cook for about 1 minute without moving, then flip the meat and continue cooking for another minutes. After this has been completed, remove the partially cooked first batch of meat, and add the second. Complete the process for the 2nd batch. 6. Return all the beef to the wok, and add our remaining garlic, shallot, chili and lime leaf mixture. Cook and toss for about 1 minute, until the shallots have started to soften. Then add the sauce from the mortar and cook/toss until the moisture has evaporated from the bottom. Continue adding more soy sauce/fish sauce for extra flavor 7. Once the moisture has evaporated, add your basil and optional red pepper flake, and toss off heat until the basil has wilted. Move to serve immediately 8. For plating, add the beef on top of a bed of rice, and garnish with some white sesame seeds, fried shallots from earlier and a couple strands of green onion If you have any questions or video ideas, please send them to me at [email protected]