Serving
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Beef with Bell Peppers
Thailand

Serves
Effort:
Sched:
DoAhead:
4 main  
**
3/4 hr
Most
Simple and satisfying, and it's easy to control the chili heat. Much in the Chinese style, it's a good dish to serve to people unaccustomed to Thai cuisine. Serve with some Thai Chili Vinegar Sauce for those who might wish a bit more bite.






1-1/4
8
8
6
2
1
1
3
1-1/2
1/2
------
1
1/4
1/3
------
2
#
oz
oz
oz
cl
in
lrg

T
T
---
T
c
t
---
T
Beef lean (1)
Bell Pepper, Red
Bell Pepper, Green
Onion
Garlic
Ginger Root
Lemon Grass stalk
Tahi Chili (2)
Oil
Oil
--Sauce
Fish Sauce
Stock
Salt
----------
Lime Juice
Prep
  1. Cut BEEF into narrow strips about 2 to 3 inches long. This is easiest if the meat is put in the freezer compartment until a bit stiff.
  2. Cut BELL PEPPERS into strips to match the beef strips. Cut ONION in half lengthwise and cut crosswise into strips about 1/4 inch wide. Mix
  3. Crush GARLIC, slice and chop fine. Slice GINGER thin and chop fine. Mix.
  4. Strip tough outer leaves from LEMON GRASS and cut off hard root end. Smash the bottom third with your kitchen mallet and slice the smashed part crosswise very thin. Chop fine and mix with Garlic Mix.
  5. Cut CHILIS lengthwise into thin threads.
  6. Squeeze LIME JUICE.
Run
  1. In a wok or large sauté pan heat OIL and fry Garlic Mix stirring until garlic shows the first signs of color, then, over very high heat, stir in the Beef. Fry stirring until beef has completely lost its raw color, and if it exudes liquid, continue frying until it is all gone. Remove beef from the pan leaving as much oil as possible.
  2. Add 1/2 T Oil and, over high heat, stir in the Onion Mix and fry stirring until onions are crisp tender, about 4 minutes.
  3. Stir the Beef back in, then the all Sauce items. Fry stirring until well blended, then stir in the Lime Juice and take off the heat.
  4. Serve with plenty of steamed Jasmine rice.
NOTES:
  1. Beef:   Cooking time is very brief, so use a reasonably tender cut, like shoulder or loin.
  2. Chilis:   Three Thai chilis gives it just a noticeable bite. If you don't have Tahi chilis, one Serrano will do fine, or use your best judgement. For details see our Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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