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.
Drunken Stir-Fried Beef with Green Beans
Peachygirl76 Posted: 03/29/09
saracat Posted: 02/23/10
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
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
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
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
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
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
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
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
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.