Summary

Ingredients

• 500 g rump steak (s)
• 0.5 teaspoon ½ pepper (Szechuan pepper), pounded in a mortar
• 3 tablespoon soy sauce, light
• 5 tablespoon shrimp, dried
• 300 g beans, snake beans (Asian shop)
• 5 tablespoon oil, (preferred: the deposited sesame oil from a Nahm-Prik glass)
• 1 teaspoon spice paste, took prik paste (then use less sugar)
• 6 kaffir lime leaves, cut into fine strips
• 2 tablespoon curry paste, red
• 2 tablespoon oyster sauce
• 3 tablespoon palm sugar or brown cane sugar

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Instructions

1. Cut the rump steaks crosswise into fine strips and marinate with the Szechuan pepper and soy sauce until everything is ready.
2. Soak the shrimp in lukewarm water for at least 30 minutes.
3. Briefly blanch the beans cut into pieces in boiling water, approx. 1 min., Place in a sieve and rinse with cold water.
4. Heat the oil in the wok strongly. Sear the beef in it (approx. 2 min.), Reduce the heat. Add red curry paste, beans, shrimp, fish and oyster sauce and sugar and fry everything over a medium heat for approx. 5 minutes. Finally stir in the kaffir lime leaves cut into strips
5. Serve with fragrant rice.