Neil Perry's Thai-style beef with sugar snap peas

Neil Perry
Thai-style beef with sugar snap peas
Thai-style beef with sugar snap peas  Photo: William Meppem

This stir-fry is a snap once you make the paste. You can use red or green store-bought curry paste – it's quick but not as perfect.


3 tbsp vegetable oil

350g beef fillet, thickly sliced (about 1cm) across the grain

1 tbsp grated palm sugar

3 tbsp fish sauce

100g sugar snap peas, trimmed

50g fresh black fungi, torn

1 tbsp coriander leaves

half a lime, cut into wedges


2 dried long red chillies, deseeded, soaked in warm water for 30 minutes and chopped

3 red shallots, chopped

2 cloves garlic, chopped

1 tbsp galangal, peeled and chopped

2 lemongrass stalks, tough outer leaves removed, chopped

6 coriander roots, cleaned, scraped and chopped

½ tsp coriander seeds, roasted and crushed

6 white peppercorns, roasted and crushed

1 tsp sea salt


1. Pound the spice paste ingredients in a mortar with a pestle until you have a fine paste. Or process in a blender, adding a little water if necessary.

2. Heat a wok until just smoking. Add the oil and, when hot, stir-fry the beef in batches until well browned (2-3 minutes), then remove from the wok. Placing the beef into the freezer for 30 minutes prior to slicing will make the process easier.

3. Add paste to wok and stir-fry until fragrant, then add the palm sugar and fish sauce. Return the beef to the wok with the sugar snap peas and black fungi and stir-fry for a minute to integrate the flavours. Serve with the coriander and lime juice to taste.

Serve with steamed rice.

Goes well with Neil Perry's stir-fried iceberg lettuce