Big Daddy's     Cooking with Attitude

Thai Chile

 

 

Drunken Beef with Green Beans

Another recipe inspired from Cooking Light magazine.  I have no idea why it's called "drunken" beef as there is nary a drop of alcohol in the dish.  Nevertheless it certainly is delicious.  I choose to marinate the beef prior to stir frying which imparts a silky quality that is often found in Sichuan cooking.  I also made other substitutions to accommodate pantries less complete than those found in Thai kitchens.  Not all homes have fish sauce or Thai basil leaves so I've indicated substitutions.  But with these two items the flavor of the dish will be quite a bit different.  This is especially true for the Thai basil leaves which add heat and a slight licorice flavor.

Drunken Paste

teaspoon   

kosher salt (or teaspoon table salt)

7 cloves   

garlic, minced

2 teaspoons   

dried red chile flakes

1 tablespoon   

fresh ginger, minced

1 tablespoon   

lime zest

Stir Fry

1 tablespoon   

peanut oil

1 pound   

flank steak cut into " strips

2 cups   

fresh green beans cut diagonally into 1" pieces

2 cups   

cherry tomatoes, quartered

1 tablespoon   

sugar

cup   

Thai fish sauce (or substitute light soy if necessary)

1 teaspoon   

cider vinegar

1 cup   

fresh Thai basil leaves (or substitute regular basil leaves)

First prepare the paste by combining the salt and garlic in a mortar and pestle, and pound to form a paste.  Add the chile flakes, ginger and zest and incorporate each into the paste.

Heat the wok, add the oil and stir-fry the paste for about 30 seconds.  Add the beef and stir-fry for about 3 minutes.  Add the beans and stir-fry one minute.  Lastly add the tomatoes, sugar, fish sauce and vinegar and stir-fry for an additional minute.

Stir in the basil leaves and serve with Jasmine or Basmati rice.

 

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