Thai Beef Stir Fry
Light, spicy and full of flavor. This is a very easy dish to prepare and only took about 15 minutes to get it on the table. We really liked using the lettuce because it gave a nice freshness and cool crisp taste to what might otherwise been the usual rice.
Next time we might use bigger pieces of lettuce and make a lettuce wrap with the meat.
We used Dried Tien Tsin Chiles for the heat in this dish. These are pretty hot chiles (50,000-70,000 SHU). You can cut the heat a bit by using a milder chile or 2-3 Tablespoons Crushed Red Pepper Flakes (30,000-35,000 SHU) or Maras Flakes (1,000-2,500 SHU).
This dish is a good source of protein, Vitamin K, Vitamin B12 and Zinc but it is also high in sodium.
- 1 pound flank steak
- 2 - 4 Dried Tien Tsin Chiles
- 1/4 cup Spicy Thai Seasoning
- 1/4 cup Minced Onion
- 2 tablespoons + a pinch of canola oil (for the chile paste)
- 1/2 small bell pepper, chopped
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1/2 cup water (more if needed in Step 6)
- Green lettuce leaves
- Slice beef into 1/4 inch strips 2-3 inches long
- Grind chilies, Spicy Thai Seasoning and Minced Onion into a coarse paste adding a pinch of oil
- Heat wok or deep side skillet and the oil and swish it around the wok
- Add chile paste and stir until lightly browned
- Add beef and bell pepper and stir not overcooking
- Add fish sauce, sugar and water and stir (you will have about 1/2 to 3/4 cup sauce)
- In serving bowl place lettuce leaves to cover bottom and place mixture on top
Nutritional Information (per serving):
Sat Fat 4g
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