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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
- 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).
- 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.
- 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.
- 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.
- 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.
- Add Nam Prik. Stir all ingredients together
to coat. Bring to boiling. Cover and cook about 1 minute more
or until heated through.
- Serve immediately with hot cooked rice.
Makes 4 servings.
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