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Saba Stir Fried Dish
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Stir-fried Beef with Ginger ‘Phad Khing Nua’ Recipe by Saba Restaurant

This stir-fried beef with ginger dish, Phad Khing Nua, is a favourite of chef Tao’s to cook. It is a rustic dish full of flavours and textures and colours that jump off the plate.

Serves 4


– 480g Beef fillet, finely sliced
– 3 dsp sunflower oil
– 3 cloves garlic, crushed, chopped
– 100g ginger, in fine strips
– 80g mixed peppers, sliced
– 80g onions, sliced
– 30g shitake mushrooms sliced (fresh or dried)
– 80g baby corn, halved, par-boiled
– 2 dsp soy sauce
– 1 dsp oyster sauce
– ½ dsp black soy sauce
– ¼ tsp sugar
– 30ml chicken stock or water


1. Bring the wok to a medium heat, add the oil, garlic and ginger and stir until there is a fragrance.
2. Add the beef and stir for 2-3 minutes before adding the peppers, onions, shitake mushrooms and baby corn.
3. Season with soy sauce, oyster sauce, black soy sauce and sugar.
4. Then add some chicken stock, pouring it around the side of the wok and stir for just a minute.
5. Do not overcook the vegetables, they should be crunchy.
6. Serve with jasmine rice.



SABASaba is an award winning Thai and Vietnamese Eatery on Clarendon Street, in Dublin’s city centre. Saba, which means “happy meeting place” in Thai, serves authentic cuisine at reasonable prices in a setting described as “colonial meets contemporary”. Saba is renowned for our delicious food, fantastic atmosphere and cocktails that will tantalise your tastebuds. Taweesak Trakoolwattana, Tao, is our executive chef in Saba and he brings extensive culinary experience and a distinct passion for traditional Thai and Vietnamese dishes.

From the outset, Tao wanted diners to immediately recognise something different in Saba. “Asian restaurants can sometimes compromise authenticity with fusion recipes, while Saba remains true to its Thai and Vietnamese heritage.” Taos focus is on fresh, healthy ingredients and rich authentic flavours, but that does not mean that there is an interesting twist here and there.

SABA: The Cookbook is not only a collection of great Thai and Vietnamese recipes from one of Dublin’s best-loved restaurants, it is also the story of Saba.

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