 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Beef that is spicy hot and oh so good. The alance between spicy, salty and sweet makes this a wondergfully flavorful experience. I know this may offend some thai cooks, but I like dipping my beef in plum sauce. What the heck. Read more ...I'm Italian anyway. Give it a try. Ingredients:
1 popund beef tenderloin, very thinly sliced |
1 tsp. salt |
1/2 tsp. black pepper |
2 tsp. crushed garlic |
2 fresh green thai chillies (1 habanero may be substituted for all the chilies in this recipe) |
1 fresh red thai chili |
1/4 cup oil (preferably peanut) |
1 1/2 tbl. fish sauce |
1 1/2 tsp. sugar |
1/2 cup fresh cilantro chopped |
Directions:
1. Rub the beef with salt, pepper and garlic.
2. Chop chilies very finely.
3. Heat oil in a large skillet or wok to the smoking point.
4. Add the beef and fry on both sides until colored.
5. Add chilies, fish sauce, and sugar, cook over moderate heat turning frequently until cooked through.
6. Mix in the cilantro and place on serving plate.
7. This dish can be garnished with mango slices, lychee, or mandarin orange slices. The fruit helps cut some of the heat.
8. *Note: The chili quantities are only a suggestion. Make this as hot or mild as you like, but know that it is meant to be spicy.
|
|