Dish of Beef with Long Beans
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Beef with Long Beans


Thailand
Serves:
Effort:
Sched:
DoAhead:  		 2 main
***
40 min
Prep		 An easy to make dish that exploits the dark flavor of Long Beans in combination with Beef. To suit Western expectations, this recipe uses more beef than if made in Asia.

8
10
1/2
4
1
2
5
1
2
oz
oz
in


T
oz
T
T
Long Beans
Beef lean
Ginger
Chilis, red (1)  
Lemon Grass (2)
Oil
Coconut Milk
Fish Sauce (3)
Stock (4)
Prep   -   (25 min)
  1. Cut LONG BEANS into 1-1/2 inch lengths.
  2. Slice BEEF 1/8 inch thick and cut into strips about 2 inches long by 1/2 inch wide. Bring some water to a boil, add the Beef Strips, bring back to a boil for a minute, drain and rinse off the crud (see Note-5).
  3. Slice GINGER very thin and cut into very thin matchsticks. Core CHILIS and slice into fine strips (or thin rings if a long form chili). Mix.
  4. Remove tough outer leaves from LEMON GRASS, cut off the hard root end, pound well with your kitchen mallet and slice the bottom 4 inches very thin. Chop fine and mix with Ginger and Chilis.
Run   -   (15 min)
  1. In a wok spacious sauté pan heat Oil and fry Chili mix until aromatic and blended with the oil, then stir in Beef. Fry stirring until you see the first trace of browning.
  2. Stir in the Beans and fry stirring another minute.
  3. Stir in Coconut Milk, Fish Sauce, and Stock. Cover and simmer about 10 minutes or until Beans are just tender.
  4. Serve hot with steamed Jasmine rice.
NOTES:

  1. Chilis:

      Around here we all use Red Fresnos, but Holland Red or similar medium hot chilis will work fine. For details see our Thai Chilis page.

  2. Lemongrass:

      These tough grass stems are now widely available in North American markets that serve a Southeast Asian community. I've even seen them in some Korean markets. For details see our Lemon Grass page.

  3. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  4. Stock:

      Beef stock is a natural here, but chicken or pork stocks can be used.
  5. Beef Prep:   This boiling step is to keep the sauce from becoming muddy looking.
  6. 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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