Thai Beef

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1 pound flank steak
14 Thai chiles, chopped
1/4 cup garlic, chopped
1/2 cup onion, chopped
1/4 cup oil
2 Tbsp. oil
3 Tbsp. fish sauce
1 Tbsp. sugar
1/2 cup water
1/2 cup loosely packed basil leaves

Instructions:

Slice the beef across the grain into strips 1/4″ thick and 1″inch long. Set aside.

In a mortar or blender grind the chiles, garlic and onion to a coarse paste. If you use a blender, you may want to add a little oil to help grind the mixture.

In a wok or large skillet heat the oil. (If oil was used to grind the ingredients, do not use any more oil.) Add the paste and stir-fry until it becomes light golden brown. Add the beef and stir-fry until it is all a uniform color. Add the fish sauce, sugar, water and basil.

More water may be added if sauce is dry. Serve over hot basmati rice.