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Red Rose Restaurant's Spicy Beef




Source of Recipe


Red Rose Restaurant


List of Ingredients




3 stalks lemongrass

5 cloves garlic

2 kaffir lime leaves, center vein removed

1 jalapeno pepper, stemmed (or more to taste)

1 knob galangal (about the size of a walnut), peeled (see Note below)

1/2 teaspoon ground turmeric

1 tablespoon vegetable oil

1 1/2 pounds beef, thinly sliced (about 2 inches long and 1/4 inch thick)

2 tablespoons fish sauce (nam pla)

2 teaspoons sugar

1 red bell pepper, cored, seeded, and thinly sliced

1 green bell pepper, cored, seeded, and thinly sliced




Recipe



Cut approximately 1/4 inch off the bottom portion of each lemongrass stalk and approximately 4 inches off the top. Peel the tough woody layers off the trimmed stalk and slice the tender inner core into thin rings. Place in a mortar (or food processor fitted with a metal blade). Add the garlic, kaffir lime leaves, jalapeno pepper, galangal, and turmeric and mash with the pestle (or pulse) to form a paste. Add 2 to 3 tablespoons of water to thin the mixture, if necessary. Set aside.

Place a wok over high heat. When it is hot, add the oil. When the oil is hot, add the beef and stir-fry for 1 minute. Add the fish sauce, sugar, and 6 tablespoons of the prepared paste. Stir-fry for 1 minute. Add the bell peppers and stir-fry until crisp-tender, about 2 minutes.

Serves 4.

Note: Although you can use fresh ginger instead of galangal, be aware that the two have different flavors and that ginger will alter the taste of the dish.