Friday, May 3, 2013

Drunken Stir-Fried Beef with Green Beans

From Cooking Light.


"Most Thai dishes are named after the main ingredients or cooking techniques. But occasionally, a dish has a playful or poetic name, such as this one. Serve over jasmine rice."



  • Drunken Paste:
  • 1/2 teaspoon kosher salt
  • 7 garlic cloves, minced
  • 1 1/4 teaspoons minced bird chile or 2 1/2 teaspoons minced serrano chile
  • 2 teaspoons coarsely chopped galangal or peeled fresh ginger (I used giner.)
  • 1 tablespoon chopped peeled fresh lemongrass
  • 2 kaffir lime leaves, thinly sliced, or 1 teaspoon grated lime rind
  • Stir-fry:
  • Cooking spray
  • 1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
  • 2 cups (1-inch) diagonally cut green beans
  • 1 cup quartered cherry tomatoes
  • 1 tablespoon sugar
  • 3 tablespoons Thai fish sauce
  • 1 teaspoon cider vinegar
  • 1 cup Thai basil leaves


  1. To prepare the paste, combine the salt and minced garlic in a mortar and pestle, and pound to form a paste. Add chile, galangal, lemongrass, and lime leaves, one at a time, until each ingredient is incorporated into paste.
  2. To prepare stir-fry, heat a wok or large nonstick skillet coated with cooking spray over medium-high heat. Add paste, and stir-fry for 30 seconds (fumes may cause eyes and throat to burn slightly). Add beef; stir-fry for 3 minutes. Add beans; stir-fry for 1 minute. Add tomatoes, sugar, fish sauce, and vinegar; stir-fry for 1 minute or until beef reaches desired degree of doneness. Stir in basil.
  3. Wine Note: Here's a great example of a beef dish laced with lots of green flavors - in this case, lemongrass, lime and basil. A Sauvignon Blanc, itself sporting green notes, would pair wonderfully with this dish. Try Jepson Sauvignon Blanc 1999 (Mendocino County, California; $11).

1 comment:

  1. This is a very brilliant recipe! I'm exactly looking for the best stir fry recipe, because I didn't eat stir fry for a long time. And I think this recipe is perfect for me.