->Thai Beef Mint <-

4 to 6 1 pound flank steak

14 (2 ounces) finely chopped Serrano chilies

1/4 cup (2 ounces) finely chopped garlic

1/2 cup (2 ounces) finely chopped yellow onion

1/4 cup plus 2 Tablespoons vegetable oil

3 tablespoons fish sauce

1 tablespoon granulated sugar

1/2 cup water (more if needed in Step 5)

1/2 cup loosely packed mint or basil leaves

green lettuce leaves

1/4 inch thick and to 3 inches long. Set aside.

Pound or grind the chilies, garlic, and onion to a coarse paste in

a mortar or blender. If you use a blender you may need to add the

oil to aid in grinding.

Heat a wok, add the oil, and swirl it over the surface of the pan.

(Do not add more oil if you have ground the chilies, onion, and 2 and stir-fry until it

is light golden.

Add the beef and stir-fry until it is a uniform tan color, but do

not overcook it.

Add the fish sauce, sugar, water, and mint (or basil) leaves. More

water may be added if the sauce is too dry. There should be about 1/2 to 3/4 cup sauce, depending on how much water you added.

Arrange a single layer of lettuce leaves in a serving bowl and put

the beef mixture over them. Serve the beef immediately or keep it

warm while preparing other dishes.

Serve with rice.