Thai-style green peppercorn beef stir-fry Recipe – Thai Special
Thai-Style Green Peppercorn Beef Stir-Fry features thin slices of beef seared and cooked quickly in a bold mixture of green peppercorns, garlic, sweet chili, bell peppers, and onions, all coated in a balanced blend of oyster sauce, fish sauce, soy sauce, and sugar. The result is an intensely flavorful, aromatic dish that delivers fresh heat, sweet-savory depth, and dynamic texture—ideal for a satisfying weeknight Thai-inspired meal.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Thai-style green peppercorn beef stir-fry Ingredients :
- 2 tablespoons fish sauce
- Zest and juice of 1 lime
- 1 teaspoon raw sugar
- 1 large carrot, shredded
- 1 long green chili, thinly sliced
- 2 tablespoons rice bran oil
- 1 lemongrass stalk, tough outer layers removed, finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 Thai lime leaves (makrut), crumpled
- 3 Japanese eggplants, cut into 3cm pieces (or substitute with 1 regular eggplant)
- 600 grams beef mince
- 200 milliliters coconut milk
- 2 tablespoons green peppercorns
- Cooked rice noodles, for serving
How to Make Thai-style green peppercorn beef stir-fry
In a small bowl, combine fish sauce, lime juice and zest, and sugar. Stir until the sugar dissolves. Add the shredded carrot and sliced chili, mixing well to combine. Set aside for later use.
Heat oil in a wok over medium-high heat. Add finely grated lemongrass, ground cumin, ground coriander, and crumpled lime leaves. Stir-fry for about 1 minute until fragrant. Add the chopped eggplant and stir-fry for another minute. Then, add the beef mince and stir-fry, breaking it up with a spoon, for 3 minutes or until it browns. Pour in the coconut milk, green peppercorns, and 1/2 cup (125ml) water. Stir-fry for 6-8 minutes until the eggplant is tender and the liquid has reduced.
Add the prepared carrot, chili, and the reserved pickling liquid to the wok. Stir-fry for 1 minute or until everything is heated through. Serve with rice noodles.
Recipe Notes:
Use thinly sliced beef (like tenderloin) for quick cooking and optimal tenderness.
Lightly smash dried green peppercorns to release their fragrant punch before adding them to the stir-fry.
Stir-fry garlic first until fragrant, then add the beef and toss quickly to sear on high heat.
Create a savory-sweet sauce by stirring in oyster sauce, fish sauce, soy sauce, sugar, and a splash of stock.
Add vegetables like bell pepper, onion, and sweet chili, stir-frying briefly to retain their texture.
Finish by tossing in green peppercorns and spring onions just before removing from heat for vibrant flavor and aroma.
Serve immediately over steamed rice to soak up the rich, flavorful sauce.
