Make nua pad prik at home, a spicy Thai chili beef stir-fry that’s ready in just 20 minutes! It’s the perfect weeknight meal and works with whatever vegetables you’ve got in the fridge.
Tip: If you love meaty stir-fries, also try black pepper beef and hot and spicy beef!
What is nua pad prik
Nua pad prik is a spicy Thai beef stir-fry made with thinly sliced beef, fresh chilies, garlic, and a savory stir-fry sauce. It’s bold, quick to cook, and often served with rice. The name means “beef stir-fried with chili” in Thai.
Spicy beef stir-fry recipe
This is one of the easiest, tastiest dinners you’ll ever try. Everything comes together in one pan, and there’s no special cooking technique; any home cook can make this!
It’s a versatile recipe, so you can use up whatever leftover vegetables you’ve got, like broccoli, bell peppers, carrots, mushrooms, or baby corn. You can also swap the beef for chicken or pork if steak’s not your thing.
It’s packed with protein, garlic, onions, and Thai chilies, making it bold, flavorful, and surprisingly healthy!
Ingredient notes
You’ll find all the ingredients at your local Asian market or grocery store. Scroll down to the recipe card for exact measurements!
- Beef – Use tender cuts like sirloin, tenderloin, or flank steak; slice thinly against the grain
- Large red and green chilies – Prik chi fa chilies add medium heat; sub with bell peppers for a milder kids version.
- Onion & green onions
- Garlic
- Light soy sauce – Adds saltiness.
- Dark soy sauce – Gives the stir-fry a darker color and a slightly richer, deeper taste.
- Oyster sauce – Adds a savory and slightly sweet flavor.
- White sugar
- White pepper
- Cornstarch – Helps thicken the sauce so it clings to the beef and veggies.
- Water – Adjusts the consistency of the spicy stir-fry sauce so it’s not too thick or dry.
How to make Thai chili beef
Step 1: In a small bowl, stir together the cornstarch and water until smooth. Set aside, this will help thicken the sauce later.
Step 2: Heat oil in a wok or large pan over high heat. Add the thinly sliced beef and sear quickly until just browned. Don’t overcrowd the pan and cook in batches if needed.
Step 3: Lower the heat to medium and toss in the garlic. Stir-fry until it’s golden and fragrant.
Step 4: Pour in the cornstarch mixture, then add the light soy sauce, dark soy sauce, oyster sauce, white sugar, and a pinch of white pepper. Mix well and let everything simmer for a minute so the beef can soak up all that flavor.
Step 5: Add the sliced chilies and onions. Stir-fry for another minute or two, just until the vegetables are cooked to your liking. Toss in the green onions near the end and serve immediately with jasmine rice. Enjoy!
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Let it cool completely before sealing.
- Freeze: Place in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat on the stovetop over medium heat with a splash of water to loosen the sauce. You can also microwave it in short bursts, stirring in between.
More Thai beef stir-fries to try
This neua pad prik recipe is always a hit and much better than takeout! If you try it, don’t forget to leave a star rating and let me know how it turned out. Follow me on Facebook, Instagram, and Pinterest!
Nua Pad Prik (Thai Chili Beef Recipe)
Equipment
- Cutting board and sharp knife
- Small mixing bowl
- Wok or large skillet
- Spatula or wok turner
Ingredients
- 1 tablespoon cornstarch
- 3 tablespoons water
- 3 tablespoons oil
- 2 cloves garlic, minced
- 9 ounces beef, thinly sliced against the grain
- 2 ½ tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon white pepper
- 1 teaspoon white sugar
- ½ onion, chopped
- 4 ounces large chili peppers, Thai prik chi fa, sliced
- 3 green onions, roughly chopped
Instructions
- Thoroughly stir together the cornstarch and water in a mixing bowl.
- Heat oil in a wok and quickly sear your sliced beef over high heat.
- Reduce the heat to medium, add garlic, and sauté until golden and fragrant.
- Stir in the cornstarch mixture, dark soy, light soy, oyster sauce, white pepper, and white sugar. Thoroughly mix and let it simmer and mingle with the beef.
- Finally, add the sliced chilies and onions. Cook until the vegetables are soft to your liking, and stir in the green onions near the end. Serve immediately with rice. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to customize the flavors and add different vegetables or protein.
