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 - (25 min)
- Cut BEEF thin and 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.
- 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
- Crush GARLIC and chop fine. Slice GINGER thin and
chop fine. Mix.
- 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.
- Cut CHILIS lengthwise into thin threads.
- Squeeze LIME JUICE.
Run - (25 min)
- In a wok or spacious 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 any
exuded liquid has evaporated. Remove beef from the pan leaving
as much oil as possible.
- Add 1/2 T Oil and, over high heat, stir in the
Onion Mix. Fry stirring until onions are crisp tender, about
4 minutes.
- 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.
- Serve with plenty of steamed Jasmine rice and with Thai
Chili Vinegar Sauce
for those who like a bit more bite.
|
