S
Saerah
Guest
I received some fresh leaves from Pete and Peggy Romfh the other day- and used the recipe they sent
- for a beef dish, 'Nua Pad Ki Mow'-to make dinner tonight. I used green pepper instead of red and
garnished with green onions along with the cilantro. served over rice noodles. ( i didnt have any
fish sauce so i smashed an anchovy in some oil. worked just fine :>) . my husband is still
kvelling...
Beef with lime leaves and chilies ( i know my typing sucks. apologies all around.)
one pound beef sirloin, cut into 3" strips 1/4" wide
1/2 pound green beans, sliced on the diagonal into 3 to 4 inch pieces 2 tsp fish sauce 1 tsp soy
sauce 2 tsp oyster sauce
2/4 tsp white pepper 2 Tb oil 3 cloves garlic, sliced
3/4 cup chicken stock (low-sodium) 2 to 3 thai bird chilies or 1 jalapeno or serrano, chopped 3
kaffir lime leaves, cut into fine slivers
4/2 red bell pepper, thinly sliced cilantro sprigs
blanch the beans in salted boiling water for a minute. drain and plunge into cold water to stop the
cooking. drain and set aside. place the beef in a mixing bowl, add the fish oil, oyster sauce, soy
sauce and pepper. toss to coat. set aside. heat the oil in a wok over high heat. add garlic and beef
mixture when it starts to smoke, stir fry for about 2 minutes. add a few Tb of stock if the pan gets
too dry. add bell pepper, lime leaves, chilies and bean; cook until the meat is just done and the
vegetables are hot and slightly softened (about 2 minutes). add the remaining stock to the pan to
create more sauce, if necessary. garnish with cilantro. serves 4
--
--
Saerah
TANSTAAFL
Hangovers only last a day, but a good drinking story lives on forever....
- for a beef dish, 'Nua Pad Ki Mow'-to make dinner tonight. I used green pepper instead of red and
garnished with green onions along with the cilantro. served over rice noodles. ( i didnt have any
fish sauce so i smashed an anchovy in some oil. worked just fine :>) . my husband is still
kvelling...
Beef with lime leaves and chilies ( i know my typing sucks. apologies all around.)
one pound beef sirloin, cut into 3" strips 1/4" wide
1/2 pound green beans, sliced on the diagonal into 3 to 4 inch pieces 2 tsp fish sauce 1 tsp soy
sauce 2 tsp oyster sauce
2/4 tsp white pepper 2 Tb oil 3 cloves garlic, sliced
3/4 cup chicken stock (low-sodium) 2 to 3 thai bird chilies or 1 jalapeno or serrano, chopped 3
kaffir lime leaves, cut into fine slivers
4/2 red bell pepper, thinly sliced cilantro sprigs
blanch the beans in salted boiling water for a minute. drain and plunge into cold water to stop the
cooking. drain and set aside. place the beef in a mixing bowl, add the fish oil, oyster sauce, soy
sauce and pepper. toss to coat. set aside. heat the oil in a wok over high heat. add garlic and beef
mixture when it starts to smoke, stir fry for about 2 minutes. add a few Tb of stock if the pan gets
too dry. add bell pepper, lime leaves, chilies and bean; cook until the meat is just done and the
vegetables are hot and slightly softened (about 2 minutes). add the remaining stock to the pan to
create more sauce, if necessary. garnish with cilantro. serves 4
--
--
Saerah
TANSTAAFL
Hangovers only last a day, but a good drinking story lives on forever....
