In Thai cuisine, fish sauce is a common ingredient used to salt foods. In this recipe, it seasons the Nam Prik--Thailand's version of bottled hot pepper sauce.

Thai Beef Larnar

Nam Prik:

2 to 4 dried red chili peppers

Boiling water

1/4 cup water

2 tablespoons fresh lemon juice

2 tablespoons soy sauce

1 tablespoon peanut or vegetable oil

2 to 4 garlic cloves, quartered

1 to 1 1/4 teaspoons fish sauce (nouc cham)

 

Thai Beef Larnar:

1 pound beef top round steak

1 tablespoon peanut or vegetable oil

4 cups broccoli flowerets

Hot cooked rice

1. For Nam Prik. Remove stems and seeds from dried red chili peppers. Place peppers in a small bowl and cover with boiling water. Let stand for 45 minutes. Drain. Chop peppers. (Or, substitute 1/2 to 1 teaspoon crushed red pepper instead).
2. In a blender container combine chili peppers (or crushed red pepper), 1/4 cup water, lemon juice, soy sauce, oil, garlic and fish sauce. Cover and blend until mixture is nearly smooth. Set aside.
3. For Thai Beef Larnar: Trim fat from meat. (At this point you can partially freeze meat to make slicing easier.) Thinly slice across the grain into bite-size strips.
4. Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry broccoli in hot oil for 3 to 4 minutes or until crisp-tender. Remove broccoli from wok.
5. Add half of the meat to wok. Stir-fry for 2 to 3 minutes or to desired doneness. Remove from wok. Repeat with the remaining meat. Return all of the meat to the wok. Return broccoli to wok.
6. Add Nam Prik. Stir all ingredients together to coat. Bring to boiling. Cover and cook about 1 minute more or until heated through.
7. Serve immediately with hot cooked rice.

Makes 4 servings.