Dish of Beef & Bean Sprouts
(click to enlarge)

Beef & Bean Sprouts


Thailand
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
40 min
Part		 An easy to make stir fry combining Chinese influence with a Thai finish. As made, it may need a little more heat, so serve Chili Vinegar Sauce as a condiment along with it.

12
6
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5
1
1/2
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5
1
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1
1
2
1/2
1/2
1/2
------
1-1/2
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oz
oz
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cl
in
----
oz

----
sml
T
T
T
T
t
----
T
----

Beef lean
Bean Sprouts
-- Seasoning
Scallions
Garlic
Ginger root
------------
Bell Pepper, red
Red Chili (1)
-- Sauce
Lemon Grass
Peanut Butter
Coconut milk
Rice Vinegar
Soy Sauce
Salt
------------
Oil
-- Serve with
Chili Vinegar Sauce  
Prep   -   (25 min)
  1. Slice BEEF thin and cut into narrow strips.
  2. Wash and drain BEAN SPROUTS.
  3. Slice SCALLIONS thin on a shallow diagonal. Set some slices aside for garnish. Crush GARLIC and chop fine, Slice GINGER very thin and chop fine. Mix all three.
  4. Seed BELL PEPPER and cut into 1/4 inch slices about 2 inches long.
  5. Seed CHILI and cut into fine threads.
  6. Strip tough outer leaves from LEMON GRASS, and cut off hard root. Smash the bottom 4 inches with your kitchen mallet, slice crosswise very thin and chop fine.
  7. Mix all Sauce items.
RUN   -   (15 min)
  1. Heat OIL in a wok or sauté pan and fry Scallion mix stirring until garlic shows a trace of color (a matter of seconds), then stir in Beef and fry stirring until it has completely lost its raw color and all liquid is boiled away.
  2. Stir in Bell Pepper and fry stirring over high heat until crisp tender.
  3. stir in Chili, then Bean Sprouts and fry stirring for about a minute, then stir in Sauce mix and cook just a couple minutes more until sprouts are just tender.
  4. Garnish with reserved scallions and serve warm with rice or noodles and Chili Vinegar Sauce
NOTES:

  1. Red Chili:

      Around here everyone uses Fresnos, but Holland Red or other medium chili will do fine. For details see our Thai Chilis page.

  2. Chili vinegar Sauce:

      This is an indespensable Thai table condiment. See our recipe Chili Vinegar Sauce.
  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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