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Thai Beef with Garlic and Black Pepper


"A great Thai dish that is a favorite of my wife. Serve with jasmine rice, tomato and cucumber slices, and additional cilantro sprinkled on top. The contrast between the hot peppery beef and the tomatoes and cucumbers is great."
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55 m servings 306 cals
Original recipe yields 12 servings

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  1. Stir fish sauce and garlic together in a large glass bowl. Add beef slices and toss to coat. Marinate meat for 15 minutes.
  2. Heat 1 1/2 tablespoons sesame oil in a large skillet or wok over medium-high heat. Carefully add about 1/4 of the beef slices to the oil and saute until mostly browned, 3 to 5 minutes. Season beef with 1 tablespoon pepper and about 1/4 of the cilantro; continue cooking until the beef is no longer pink, 2 to 3 minutes more. Remove beef with a slotted spoon to a serving platter and repeat process with remaining ingredients.


  • Cook's Note:
  • The key is fresh ground black pepper.
  • Minced garlic from a jar is not a potent as fresh minced, so cut amount to 3/4 cup when using fresh.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

Per Serving: 306 calories; 15.7 g fat; 10 g carbohydrates; 30.8 g protein; 65 mg cholesterol; 4440 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I halved to he recipe since I'm cooking for two. A bit salty. But, recipe is missing some other flavors. Still looking...