Thai Peppered Beef

I know I should probably be posting Christmas and holiday recipes right now, but I am not. Instead, I am posting about beef, and Thai beef to be more clear. I have no idea why I came up with this recipe, but I am pretty certain that I wanted something a bit salty, and something with a bit of heat, plus I have been exploring with making just the right sauce using cornstarch as a basic thickener.

Thai Peppered Beef Recipe

When I began thinking about this recipe, I was looking at a beef tenderloin that I thought I would break down and stuff with duxelle, but something threw me a curveball that day and I was left wondering what I was going to do with it, and hence my further curiosity to make this Thai peppered beef.

Let’s get started.


  • 3 tbsp fish sauce
  • 3 tbsp cornstarch
  • 1 tbsp cracked black pepper
  • 1 1/2 lbs beef tenderloin, cut across the grain, thinly sliced
  • 4 cloves of garlic, minced
  • 3 large shallots, thinly sliced
  • 3 tbsp sugar
  • 1 tbsp sesame oil
  • 2 tbsp fish sauce
  • 1/4 cup of sweet soy sauce
  • 1 tbsp dark soy sauce
  • 1/4 cup of water
  • 3 Thai chile peppers, thinly sliced
  • 2 tbsp canola oil
  • Cooked Jasmine rice
  • Fried Egg, optional

Begin my marinating your beef in the cornstarch, 3 tablespoons of fish sauce, and cracked black pepper. Marinade for at least two hours, but no more than four.

When you are ready to cook, and this one goes fast, heat a large wok with some oil. Let it come to temperature, then add the beef. Cook for a minute or two, then toss in the garlic and shallots. Give it a good toss, cooking another minute or so before tossing in the soy sauces, sesame oil, and additional fish sauce.  Sprinkle with sugar, and add in the water. Reduce the heat to a medium, low, and give a good stir. You should see the sauce beginning to form from the cornstarch.

Add in the sliced Thai chile peppers. If you want to keep these out due to your weakness to spicy food, feel free, but trust me, the chilie peppers do give a really great balance and spice.

Cook for a couple more minutes, then serve in a bowl of cooked jasmine rice, and top with a fried egg. Trust me, this one is great. A bit of sweet, salty, and spice and when you cut into the perfectly cooked egg, it adds this creaminess that just balances everything. It is a perfect palette rocker.  I hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Thai Peppered Beef”

  1. Dear Dax,

    THANK YOU for posting a delicious recipe that is NOT “Christmas-y”. If I see another cookie recipe I shall scream.
    Christmas is not about cookies for heaven’s sake!

    Eleni in Athens

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