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Thai Stir-fried Beef with Mint
Serves 4 to 6

1 pound flank steak

14 (2 ounces) finely chopped Serrano chilies or to taste
1/4 cup (2 ounces) finely chopped garlic
1/2 cup (2 ounces) finely chopped yellow onion

1/4 cup + 2 Tablespoons vegetable oil

3 tablespoons fish sauce
1 tablespoon granulated sugar
1/2 cup water or more if needed
1/2 cup loosely packed mint or basil leaves

Green lettuce leaves

Slice the beef across the grain into strips 1/4 inch thick and 2
to 3 inches long. Set aside.

Pound or grind the chilies, garlic, and onion to a coarse paste in
a mortar or blender. If you use a blender you may need to add the
oil to aid in grinding. Heat a wok, add the oil, and swirl it over
the surface of the pan. (Do not add more oil if you have ground
the chilies, onion, and garlic in oil.) Add the paste from Step
2 and stir-fry until it is light golden.

Add the beef and stir-fry until it is a uniform tan color, but do
not overcook it.

Add the fish sauce, sugar, water, and mint (or basil) leaves. More
water may be added if the sauce is too dry. There should be about
1/2 to 3/4 cup sauce, depending on how much water you added.

Arrange a single layer of lettuce leaves in a serving bowl and put
the beef mixture over them. Serve the beef immediately or keep it
warm while preparing other dishes.

Serve with rice.


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