Drunken Stir-Fried Beef with Green Beans

  • Peachygirl76 Posted: 03/29/09
    Worthy of a Special Occasion

    What a great recipe. It was very flavorful and delicious. The only changes I made were using a lemongrass paste instead of fresh lemongrass and I didn't use the white area inside the pepper or the seeds to reduce the heat. I served it with jasmine rice and a salad. I think this meal is great for a weeknight meal (because paste can be made ahead of time), but nice enough to serve to company.

  • saracat Posted: 02/23/10
    Worthy of a Special Occasion

    The flavor of this dish was excellent. My only complaint would be that it was a little salty, but the rice helped offset that. I used lemongrass paste instead of lemongrass stalks; I like the flavor of fresh lemongrass so next time I will buy the stalks. And I left out the tomatoes since they are not really in season. As one other reviewer noted it doesn't really feed five people; maybe I would double the green beans to stretch the meat more next time since one pound of meat should feed five and I think the amount of sauce would work with more green beans. I will certainly make this again.

  • Luv2cookAsian Posted: 07/05/09
    Worthy of a Special Occasion

    I don't know why it is called "Drunken" but it is certainly worth 5 stars. The best thing is that it is very simple. Just like Thai home cooking. The meat could be varied, but the other ingredients and procedure works just fine

  • rwiley Posted: 10/13/10
    Worthy of a Special Occasion

    This is one of our favorite recipes - I've made it so many times I don't even need the recipe anymore! It's wonderful with chicken, and it's easy to sub in roma tomatoes (diced) and frozen green beans - it turns out well every time! One note: I use the red curry paste from the grocery store instead of making my own, which saves me time and is just as delicious.

  • GatewayCook Posted: 06/01/11
    Worthy of a Special Occasion

    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.

  • lovemysouschef Posted: 03/22/12
    Worthy of a Special Occasion

    How much red curry paste do you substitute for the drunken paste? I have some red curry paste I would love to use up!

  • violetcrumble Posted: 09/10/12
    Worthy of a Special Occasion

    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.

  • Smartyounglady1 Posted: 07/21/12
    Worthy of a Special Occasion

    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!

  • jwinkelman Posted: 11/12/13
    Worthy of a Special Occasion

    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).

  • robertaf Posted: 07/17/12
    Worthy of a Special Occasion

    Delicious. I had minced garlic, ginger and lemongrass on hand (the kind from a tue) which made prep a snap. Will definitely make it again.

  • LouisePearl Posted: 02/07/14
    Worthy of a Special Occasion

    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!

advertisement

More From Cooking Light