1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
2 cups (1-inch) diagonally cut green beans
1 cup quartered cherry tomatoes
1 tablespoon sugar
3 tablespoons Thai fish sauce
1 teaspoon cider vinegar
1 cup Thai basil leaves
How to Make It
To prepare the paste, combine the salt and minced garlic in a mortar and pestle, and pound to form a paste. Add chile, galangal, lemongrass, and lime leaves, one at a time, until each ingredient is incorporated into paste.
To prepare stir-fry, heat a wok or large nonstick skillet coated with cooking spray over medium-high heat. Add paste, and stir-fry for 30 seconds (fumes may cause eyes and throat to burn slightly). Add beef; stir-fry for 3 minutes. Add beans; stir-fry for 1 minute. Add tomatoes, sugar, fish sauce, and vinegar; stir-fry for 1 minute or until beef reaches desired degree of doneness. Stir in basil.
Wine Note: Here's a great example of a beef dish laced with lots of green flavors - in this case, lemongrass, lime and basil. A Sauvignon Blanc, itself sporting green notes, would pair wonderfully with this dish. Try Jepson Sauvignon Blanc 1999 (Mendocino County, California; $11).
didn't have all the ingredients for the paste, so used red curry paste & chile garlic sauce; mixed in with the rest of the spice ingredients. easy to put together and very good! served over rice and quinoa.
This is delicious! Since I made this in the winter, I didn't have fresh tomatoes, but canned worked fine. We used Sri Racha since we didn't have the peppers. And we even used tubed basil since we didn't have leaves. In spite of all of these compromises, it was really great!
Wow. This was amazingly good & we even subbed meatless beef strips for the flank steak to make it (almost) vegetarian. I think it is probably worth the effort to try and seek out the bird chiles, galangal & kaffir lime leaves for a more authentic taste. Had to sub regular basil for the Thai basil (our asian store was unfortunately out). A little time consuming to make the drunken paste, but worth the effort. We cheated a bit by throwing it into a mini-food processor & adding some of the fish sauce to get a paste going. We will be making this again (and again, and again).
Excellent! My boyfriend and I both loved it. It was also great as leftovers the next day for lunch. The paste was definitely the most time-consuming part of the recipe. I might also give it a little more heat next time. This recipe is a keeper.
I made this and had to leave the house before I could eat any. I left it all on the stove and when I came home later my husband had eaten ALL of it!!! He said when he took the first bite he said, "Oh WOW!" ...and then he ate it all. I did get in one bite and it tasted authentic. It reminded me of dishes we had in Vietnam when we were there for a month. Definitely going to make again!
Very good. It was a lot of work on a weeknight to get everything chopped for the paste, but it was mostly worth it. I would have added a bit more ginger & lemongrass.
I had to sub a jalapeno for the serrano/birds eye; I used ~3+t of minced jalapeno-and left the seeds & ribs in-it had a good amount of heat, but I wouldn't be scared next time to add a bit more.
I do want to try subbing red curry paste-I think that could turn into a meal we eat three times a week b/c it would be so simple and delish...assuming the red curry paste is an adequate substitute.
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