Serving
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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. The recipe given here is a bit heavy on the beef compared to how it would be done in Asia. 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
Fresno Chili (1)
Lemon Grass stalk
Oil
Coconut Milk
Fish Sauce
Stock
    Prep
  1. Cut LONG BEANS in 1-1/2" lengths.
  2. 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).
  3. Shred GINGER fine, core CHILIS and chop fine, mix.
  4. 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.
    5. Run
  5. In a wok sauté pan heat OIL and fry Chili mix until sizzling well and blended with the oil, then stir in Beef and and fry stirring until it losses its raw color, then stir in the Beans and fry stirring a couple more minutes.
  6. 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:
  1. Chilis: I use the easily available Fresno Chilis but other red chilis can be used, including Thai chilis if available. Those are much smaller but also hotter.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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