1 lb flank steak
14 serrano chilies finely chopped
1/4 cup finely chopped garlic
1/2 cup finely chopped yellow onion
1/4 cup vegetable oil, plus:
2 tbsp vegetable oil
3 tbsp fish sauce
1 tbsp granulated sugar
1/2 cup water (more if needed)
1/2 cup mint or basil leaves (loosely pack, ed)
1 green lettuce leaves
This is a rich, hearty dish with plenty of typical Thai flavors. Any
kind of beef may be used, but flank steak works particularly well
because it is easy to cut it across the grain, which helps keep the
meat from falling apart during stir-frying and produces a tender
result. Be sure to serve plenty of rice, because it helps moderate
the hot chilies without detracting from the flavor. You may reduce
the number of chilies by up to one half, but traditionally this dish
should have a rich, hot chili flavor.
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1. Slice the beef across the grain into strips 1/4 inch thick and 2
to 3 inches long. Set aside.
2. Pound or grind the chilies, garlic, and onion to a coarse paste
in a mortar or blender. If you use a blender you may need to add the
oil to aid in grinding.
3. Heat a wok, add the oil, and swirl it over the surface of the
pan. (Do not add more oil if you have ground the chilies, onion, and
garlic in oil.) Add the paste from Step 2 and stir-fry until it is
light golden.
4. Add the beef and stir-fry until it is a uniform tan color, but do
not overcook it.
5. Add the fish sauce, sugar, water, and mint (or basil) leaves. More
water may be added if the sauce is too dry. There should be about 1/2
to 3/4 cup sauce, depending on how much water you added.
Ahead of time note: The dish may be prepared a day in advance to this
point. To do so, proceed through Step 5, omitting the mint or basil
leaves. When you are ready to serve, heat the mixture and add the
leaves. If the meat has absorbed the liquid, add just enough warm
water to bring it back to the original consistency.
6. Arrange a single layer of lettuce leaves in a serving bowl and
put the beef mixture over them. Serve the beef immediately or keep it
warm while preparing other dishes.
7. Serve with rice.
(Serves 4 to 6)
Source: Thai Home-Cooking from Kamolmal's Kitchen
From: [email protected] (Melissa Elaine Cue)
: [email protected] (Paula Gaynell Warnes)
Serves: 4
Recipe Categories: Asian; Chinese; Meat
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