Minty Stir-Fried Beef
- 7–14 (to taste) serrano chilies, seeded and coarsely chopped
- ¼ cup chopped garlic
- ¼ cup chopped yellow or white onion
- ¼ cup vegetable oil
- 1 pound flank steak, sliced across the grain into thin strips
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- ½–¾ cup water
- ½ cup chopped mint leaves
Instructions:
If the mint in this recipe is too pungent for your tastes, you
can easily substitute cilantro. The beef in this recipe also makes great fajitas!
- Using a mortar and pestle or a food processor, grind together the chilies, garlic, and onion.
- Heat the oil over medium-high heat in a wok or large skillet. Add the ground chili mixture to the oil and stirfry for 1 to 2 minutes.
- Add the beef and stir-fry until it just begins to brown.
- Add the remaining ingredients, adjusting the amount of water depending on how thick you want the sauce.
- Serve with plenty of Jasmine rice.