Nua Pad Kimaow
Thai Beef Flambé
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Ingredients
1 cup beef steak, sliced thinly, diagonally across the grain
1 cup whiskey (any whiskey, brandy or rum) warmed for flambé
3 tablespoons Thai chili peppers, thinly sliced
1 tablespoon garlic, thinly sliced
1 tablespoon galangal thinly sliced
1 tablespoon shallots, thinly sliced
1 tablespoon fish sauce - nam pla
1 teaspoon tamarind concentrate mixed with 3 teaspoons water
4-5 kaffir lime leaves, shredded
1 teaspoon palm sugar

Method
1. Place a wok over very high heat and stir fry the ingredients quickly,
2. stir or shake the wok vigorously to prevent the meat burning.
3. Add 1 cup of warmed whiskey to the wok and tip it to cause it to ignite. 4. After about 30 seconds if it is still burning place the lid on the wok to kill the flames.

Serve with the usual Thai table condiments and Thai jasmine rice.