|
| |
|
| What You Need: |
|
|
2 tablespoons peanut oil
2 cloves garlic, peeled and finely chopped
¾ pound beef flank steak, sliced thinly across the grain
THE MARINADE
½ cup peeled and thinly sliced yellow onion
¼ cup lime juice, freshly squeezed
¼ cup Thai fish sauce
10 fresh mint leaves, coarsely chopped
½ teaspoon sugar
½ teaspoon red chili paste with garlic
GARNISH
2 cucumbers (unpeeled), sliced paper-thin
Chopped scallions
Fresh coriander leaves
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Heat the oil in a wok and chow the garlic for just a moment.
|
2. Add the beef slices and sear just until they lose their pink color, 1 or 2 minutes. Do not overcook!
|
3. Place the meat in a bowl and add the ingredients for the marinade. Mix well and chill for ½ hour.
|
4. Make a bed of cucumber slices on a platter. Put the meat and marinade on top and add the remaining garnishes.
|
5. Chill again before serving.
|
|
|
|
|
|
|
|
