Beef with Long Beans

Click to Enlarge	Beef with Long Beans Thailand
	Serves Effort: Sched: DoAhead:	2 main ** 1/2 hr Part		A very easy quick to make dish that exploits the dark flavor of Long Beans. Serve with plenty of steamed Jasmine rice.

8
10
1/2
4
1
2
1/2
1
2

oz
oz
in

T
c
T
T

Long Beans
Beef lean
Ginger
Thai Chili
Lemon Grass stalk
Oil
Coconut Milk
Fish Sauce
Stock

Prep

Cut LONG BEANS in 1-1/2" lengths.
Cut BEEF into 2" strips a little thicker than the beans. Bring some water to a boil, add the Beef Strips, bring back to a boil, drain and rinse off the crud (this will keep the sauce a nice color).
Shred GINGER fine, chop THAI CHILIS fine, mix.
Remove tough outer leaves from LEMON GRASS, cut off the hard root end, pound well with your kitchen mallet and slice the bottom 4 inches very thin. Chop fine and mix with Ginger and Chilis.

Run

In a sauté pan heat OIL and fry Chili mix until sizzling well and blended with the oil, then stir in Beef and Beans and fry stirring a couple minutes.
Stir in COCONUT MILK, FISH SAUCE, and STOCK, cover and simmer a few minutes until Beans are just tender. Serve hot with Jasmine rice.

NOTES:

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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