Ingredients Jump to Instructions ↓

  1. Thai Stir-Fried Beef with Mint (NUE GRA PAO)

  2. 4 to 6 1 pound flank steak

  3. 14 (2 ounces) finely chopped Serrano chilies

  4. 1/4 cup (2 ounces) finely chopped garlic

  5. 1/2 cup (2 ounces) finely chopped yellow onion

  6. 1/4 cup plus 2 Tablespoons vegetable oil

  7. 3 tablespoons fish sauce

  8. 1 tablespoon granulated sugar

  9. 1/2 cup water (more if needed in Step 5)

  10. 1/2 cup loosely packed mint or basil leaves

  11. green lettuce leaves

  12. 1/4 inch thick and to 3 inches long. Set aside.

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

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

  15. oil to aid in grinding.

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

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

  18. is light golden.

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

  20. not overcook it.

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

  22. 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.

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

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

  25. warm while preparing other dishes.

  26. Serve with rice.


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