Beef brisket and zucchini pad Thai
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 150 g | Beef brisket |
| 1 | Zucchini |
| 8 frozen shrimp | |
| 6 | dried shrimp |
| 1 | Tofu |
| 2 | Spring onions |
| 2 tbsp | peanuts |
| 80 g | Mung bean sprouts |
| 1 | Paprika |
| 1 | Egg |
| Grape seed oil, garlic, red pepper, 4 allspice berries (optional) | |
| || | |
| For the sauce: | |
| 2 tbsp | fish sauce |
| 2 tsp | brown sugar |
| 2 tbsp | vinegar |
Instructions
Step 1 of 6:
Cut zucchini into long strands using a spiralizer.
Step 2 of 6:
Thaw frozen shrimp in water. Finely chop dried shrimp and cut tofu into 1 cm cubes.
Step 3 of 6:
Cut spring onions and red bell pepper into diagonal strips. Roughly chop peanuts.
Step 4 of 6:
Heat grapeseed oil in the Ceratal® Comfort pan. Add tofu and dried shrimp to the pan and fry until golden brown, stirring. Push the ingredients to one side of the pan and crack an egg into it. Stir with a chopstick so it becomes like scrambled eggs.
Step 5 of 6:
Add chopped garlic, thawed shrimp, and thinly sliced beef brisket to the pan. Fry over high heat, stirring occasionally, and add the sauce ingredients along with the allspice berries.
Step 6 of 6:
Add mung bean sprouts, zucchini, spring onions, and red bell pepper to the pan. Cook until tender. Serve everything on a plate and garnish with chopped peanuts.
