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Ingredientes
- 1 lb Flank steak
- 14 x Serrano chilies finely minced
- 1/4 c. Finely minced garlic
- 1/2 c. Finely minced yellow onion
- 1/4 c. Vegetable oil, PLUS:
- 2 Tbsp. Vegetable oil
- 3 Tbsp. Fish sauce
- 1 Tbsp. Granulated sugar
- 1/2 c. Water (more if needed)
- 1/2 c. Mint or possibly basil leaves (loosely packed)
- Â Â Green lettuce leaves
Direcciones
- This is a rich, hearty dish with plenty of typical Thai flavors. Any kind of beef may be used, but flank steak works particularly well because it is easy to cut it across the grain, that helps keep the meat from falling apart during stir-frying and produces a tender result. Be sure to serve plenty of rice, because it helps moderate the warm chilies without detracting from the flavor. You may reduce the number of chilies by up to one half, but traditionally this dish should have a rich, warm chili flavor.
- 1. Slice the beef across the grain into strips 1/4 inch thick and 2 to 3 inches long. Set aside.
- 2. Lb. or possibly grind the chilies, garlic, and onion to a coarse paste in a mortar or possibly blender. If you use a blender you may need to add in the oil to aid in grinding.
- 3. Heat a wok, add in the oil, and swirl it over the surface of the pan. (Don't add in more oil if you have grnd the chilies, onion, and garlic in oil.)
- Add in the paste from Step 2 and stir-fry till it is light golden brown.
- 4. Add in the beef and stir-fry till it is a uniform tan color, but don't overcook it.
- 5. Add in the fish sauce, sugar, water, and mint (or possibly basil) leaves. More water may be added if the sauce is too dry. There should be about 1/2 to 3/4 c. sauce, depending on how much water you added.
- Ahead of time note: The dish may be prepared a day in advance to this point. To do so, proceed through Step 5, omitting the mint or possibly basil leaves. When you are ready to serve, heat the mix and add in the leaves.
- If the meat has absorbed the liquid, add in just sufficient hot water to bring it back to the original consistency.
- 6. Arrange a single layer of lettuce leaves in a serving bowl and put the beef mix over them. Serve the beef immediately or possibly keep it hot while preparing other dishes.
- 7. Serve with rice.
- (Serves 4 to 6)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 288 | |
| Calories from Fat 136 | 47% |
| Total Fat 15.2g | 19% |
| Saturated Fat 3.93g | 16% |
| Trans Fat 0.18g | |
| Cholesterol 40mg | 13% |
| Sodium 1126mg | 47% |
| Potassium 663mg | 19% |
| Total Carbs 11.15g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.72g | 4% |
| Protein 26.71g | 43% |
