| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Thai | Meat | 8 | Servings |
INGREDIENTS
| 2 | lb | Beef |
| 2 | T | Seasoned fish sauce |
| 2 | T | Cornstarch |
| 1 | t | Freshly ground black pepper |
| 2 | T | Garlic, chopped |
| 1/2 | c | Shallots, purple onions |
| finely sliced | ||
| 1/2 | c | Prik chi fa, green Thai |
| Jalapenos sliced | ||
| 1/2 | c | Prik chi fa daeng, red Thai |
| 5 | T | Fish sauce |
| 2 | T | Dark sweet soy sauce |
| 2 | T | Sugar |
| 2 | T | Sesame oil |
INSTRUCTIONS
Date: Tue, 18 Jun 1996 13:13:29 -0700 From: "Colonel I. F. K.
Philpott" <colonel@korat1.vu-korat.ac.th> This is a quick, and fairly
mild preparation for beef. It can also be prepared with pork. The
prik chi fa used are a mild chili, about the length of a finger, often
called a "Thai Jalapeno" and "ordinary" jalapenos make a reasonable
substitute. The seasoned fish sauce is the fish sauce from nam pla
prik, found on any table in Thailand. If you don't have any then take
4 tablespoons of fish sauce, add a tablespoon of green prik ki nu
('birdseye chilis'), sliced thinly, store in a stoppered jar for a
week in the refrigerator, then it is ready to use. The excess can be
used as a condiment for this dish. Slice the beef, and pound the
slices thin. Mix the marinade ingredients and combine with the beef,
and marinade for about 2 hours. In a large skillet or wok, heat some
oil, and sautee the beef, marinade, garlic, shallots and chilis for
about 3 minutes. Add the remaining ingredients and suatee for a
further 2-3 minutes until cooked. Serve over jasmine rice, and
garnish with a fried egg. CHILE-HEADS DIGEST V3 #017 From the
Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 355
Calories From Fat: 247
Total Fat: 26.9g
Cholesterol: 85.1mg
Sodium: 191.5mg
Potassium: 310.1mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 3.5g
Protein: 20.3g