| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
Meat |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef |
| 2 |
tb |
Seasoned fish sauce |
| 2 |
tb |
Cornstarch |
| 1 |
ts |
Freshly ground black pepper |
| 2 |
tb |
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 Jalapenos); sliced |
| 5 |
tb |
Fish sauce |
| 2 |
tb |
Dark sweet soy sauce |
| 2 |
tb |
Sugar |
| 2 |
tb |
Sesame oil |
INSTRUCTIONS
MARINADE
SAUCE
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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