- In a pan, heat oil over medium heat and add in young pepper corn, garlic, krachai, kaffir lime leaves and bird’s eye chillies.
- Stir-fry until fragrant then add beef and continue to stir fry for another 2 mins.
- Add coconut juice, fish sauce and long red chilli, mix well.
- Continue cooking for 4-5 mins. Dish out and serve with steamed rice.