Name: Beef with Red Chili Paste and Lime Leaves Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 people
Ingredients: 10 oz beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices ((330 g)); ½ teaspoon all-purpose cornstarch; ¼ teaspoon white pepper; 3 tablespoons high-heat cooking oil, divided; 1 teaspoon soy sauce; 1 clove garlic, minced; 1 small shallot, ﬁnely sliced; 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), ﬁnely sliced; 1 red bell pepper, thinly sliced; 1 tablespoon freshly squeezed lime juice; 1 tablespoon fish sauce, nam pla; 1 tablespoon Roasted Red Chili Paste or store-bought(nam pla, optional); 2 kafﬁr lime leaves, cut into thin strips (optional); 2 teaspoons palm or brown sugar; ¾ cup fresh Thai or Italian basil leaves ((15 g)); 4 tablespoons cooking oil, divided; 6 garlic cloves, minced; 6 tablespoons ﬁnely chopped shallots; 1 tablespoon ground red pepper, cayenne; 4 teaspoons fermented shrimp paste; 2 tablespoons fish sauce, nam pla; 3 tablespoons palm or brown sugar; 1 tablespoon freshly squeezed lime juice; 1 teaspoon tamarind concentrate; 1 tablespoon water