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Beef: 4 pt. Drunken Stirfried Beef with Green Beans

Source of Recipe

Cooking Light, June/2001, pg 136 (Cooking Class) (lynda)


List of Ingredients

---Drunken Paste---
1/2 teaspoon kosher salt
7 garlic cloves -- minced
1 1/4 teaspoons minced bird chile -- or 2 1/2 tsp minced serrano chile
2 teaspoons coarsely chopped galangal -- or peeled fresh ginger
1 tablespoon chopped peeled fresh lemongrass
2 kaffir lime leaves -- thinly sliced, or 1 tsp grated lime rind

---Stir-fry---
Cooking spray
1 flank steak -- (1-pound) trimmed & cut into 1/4" strips
2 cups green beans -- (1") diagonally cut
1 cup cherry tomatoes -- quartered
1 tablespoon sugar
3 tablespoons Thai fish sauce
1 teaspoon cider vinegar
1 cup Thai basil leaves


Recipe

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.

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.

YIELD: 5 servings (serving size: 3/4 cup)

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Serving Ideas : Serve over jasmine rice.

NOTES : 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.

CALORIES 202 (41% from fat); FAT 9.2g (sat 3.7g, mono 3.5g, poly 0.5g); PROTEIN 20.2g; CARB 10g; FIBER 1.4g; CHOL 45mg; IRON 2.7mg; SODIUM 1,100mg; CALC 50mg

4 Weight Watcher Points