📍 Where this dish comes from: Bangkok · The Grand Palace
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Like its pork equivalent (Moo Tod Kratiem), garlic beef is an exercise in restraint: very few ingredients, maximum heat, and an extraordinary amount of garlic. The coriander root adds a citrusy herbaceousness that distinguishes this Thai garlic stir-fry from any other cuisine’s version of the same dish.
What You’ll Need
Servings: 3 servings
Calories: 400kcal
Ingredients
- 500 g beef fillet or sirloin thinly sliced
- 12 garlic cloves roughly pounded
- 3 coriander roots pounded
- 3 tbsp coconut aminos
- 2 tbsp fish sauce
- 1 tsp white pepper
- 1 tsp black pepper coarsely ground
- 3 tbsp coconut oil
- Spring onions and coriander leaves to serve
Instructions
- Mix beef with half the garlic paste, coconut aminos, and white pepper. Marinate 20 minutes.
- Heat a wok to maximum. Add oil and the remaining garlic paste.
- Fry garlic 1 minute until golden and fragrant.
- Add beef in batches — don't crowd the pan. Sear 1 minute each side.
- Return all the beef. Add fish sauce and black pepper.
- Toss 1 minute. Garnish with spring onions and coriander.
Nutrition
Serving: 1serving | Calories: 400kcal | Protein: 44g | Fat: 22g | Fiber: 0.5g
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Health Benefits
- Black and white pepper together provide piperine, a compound studied for its ability to enhance nutrient absorption.
- Beef fillet is one of the leaner cuts of beef, with a higher protein-to-fat ratio than richer cuts like ribeye.
- Coriander root contains linalool, a terpene also found in lavender, studied for its calming aromatic properties.
Pairs Well With
- Pad Pak Ruam Mixed Vegetables Oyster Sauce
- Yam Hed Mixed Mushroom Salad