Recipe#155

Title: Chile Beef

From: wdborgeson@ucdavis.edu 
 Newsgroups: rec.food.recipes 
 Subject: Neua Pad Prik 
 Date: 20 Aug 1994 12:56:40 -0400 
 Organization: Express Access Online Communications, Greenbelt, MD USA 
 Message-ID: Pine.3.89.9408171052.A11783-0100000@chip.ucdavis.edu 

1 pound lean beef, cut into thin strips 1 X 2 inches 
 a one-inch chunk of ginger, minced
 2 cloves garlic, minced
 1 tbsp brown sugar
 2 tbsp soy sauce
 4 tbsp oil (canola, etc)
 1 bell pepper cut into 1 x 1-inch pieces
 1 white onion cut lengthwise into slivers
 4 dried shiitake mushrooms, soaked, stems removed and sliced
 4 serrano or 8 "bird" (thai) or 2 jalapeno chiles, sliced 
 1/2 cup beef stock 
 1 tbsp cornstarch mixed in 2 tbsp water
 2 tbsp oyster sauce
 2 tbsp fish sauce
 Combine beef slices, sugar, ginger, garlic and soy in a glass or
 ceramic bowl.  Mix well and marinate 1 hour or longer.
 Heat oil in a wok.  Drain beef; set marinade aside.  Stir-fry beef
 in oil until done.  Add bell pepper, mushrooms, onion and chiles.
 Stir-fry for a minute or two.  Add marinade and beef stock.  Reduce
 heat, cook 3 minutes, stir in cornstarch, oyster and fish sauces.
 Serve with rice.
 Note: other veggies of your choice can be added with the bell
 peppers; sprouts, canned baby corn, broccoli, carrots, whatever's
 fresh and at hand.