Yield: 4 Servings
|1 pounds||Flank steak|
|14 \N||Serrano peppers; finely chopped|
|¼ cup||Garlic; finely chopped|
|½ cup||Onion; finely chopped|
|3 tablespoons||Fish sauce|
|1 tablespoon||Granulated sugar|
|½ cup||Water; needed|
|½ cup||Basil leaves; loosely packed|
|\N \N||Green leaf lettuce|
This is a rich dish with plenty of Thai flavors. Any kind of beef can be used. The original of this recipe calls for mint but states that Basil maybe used. I tried both and preferred basil, especially Thai basil leaves.
Also the chilies can be adjust for your heat preferences. The idea is to have a rich, hot chili flavor.
1. Slice the beef across the grain into ¼ in thick strips, 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 grinding. 3. Heat a wok, add the oil, and swirl it over the surface fo the pan. (Do not add more oil if you used oil in the blender) Add the paste from Step 2 and stir fry until it is a light golden color. 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 basil leaves.
More water maybe added if the sauce is too dry. There should be about ½ to ¾ cup of sauce, depending on how much water you added. 6. Arrange a single layer of lettuce leaves in a serving bowl, put the beef mixture over them. Serve the beef immediately or keep it warm while preparing other dishes. Server with rice.
Recipe By : Thai-Home Cooking from Kamolmal's Kitchen Posted to FOODWINE Digest 29 October 96 Date: Wed, 30 Oct 1996 18:46:53 +0000 From: Joell Abbott <abbott@...> Suggested Wine: Shiraz
NOTES : Ahead of time you can prepare the paste, beef, and sauce. Just don't add the basil leaves until you are ready to reheat the dish and serve it.