Beef & Bean Sprouts

(click to enlarge)	Beef & Bean Sprouts Thailand
(click to enlarge)	Serves: Effort: Sched: DoAhead:	2 main ** 1/2 hr Part		This easy to make stir fry combines Chinese influence with a Thai finish. As made it seems to lack just a touch of something - and that something is Thai Chili Vinegar Sauce which should be served as a condiment along with it.

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12
6
5
1
1/2
5
1
1
1
2
1/2
1/2
1/2
1-1/2
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Beef lean
Bean Sprouts
Scallions
Garlic
Ginger root
Bell Pepper, red
Red Chili (1)
Lemon Grass
Peanut Butter
Coconut milk
Rice Vinegar
Soy Sauce
Salt
Oil
--- Serve with
Chili Vinegar Sauce

Prep

Slice BEEF thin and cut into narrow strips.
Wash and drain BEAN SPROUTS.
Slice SCALLIONS thin on a shallow diagonal. Set some slices aside for garnish. Crush GARLIC and chop fine, Slice GINGER very thin and chop fine. Mix all three.
Seed BELL PEPPER and cut into 1/4 inch slices about 2 inches long.
Seed CHILI and cut into fine threads.
Strip tough outer leaves from LEMON GRASS, and cut off hard root. Smash the bottom 4 inches with your kitchen mallet, slice crosswise very thin and chop fine.
Mix ALL * ITEMS for sauce.

RUN

Heat OIL in a wok or sauté pan and fry Scallion mix stirring until garlic shows a trace of color (a matter of seconds), then stir in Beef and fry stirring until it has completely lost its raw color and all liquid is boiled away.
Stir in Bell Pepper and fry stirring over high heat until crisp tender.
stir in Chili, then Bean Sprouts and fry stirring for about a minute, then stir in Sauce mix and cook just a couple minutes more until sprouts are just tender.
Garnish with reserved scallions and serve warm with rice or noodles and Chili Vinegar Sauce.

NOTES:

Red Chili: Fresno or Holland Red will do fine. See my Chili Page for details.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch