*
*
*
*
*
|
12
1
2
3
3
1/2
1/2
1/2
3
1/4
2
tt
|
oz
#
cl
oz
T
T
T
T
t
T
|
Beef lean
Pak Bung
Garlic
Shallots
Thai Chilis (1)
Yellow Bean Sauce
Oyster Sauce
Fish Sauce
Stock
Sugar (opt)
Oil
Black Pepper
|
Prep
- Slice BEEF thin (1/8 inch) into pieces about 2 inch by 1/2 inch.
- Strip Leaves from PAK BUNG leaving their stems behind. Tear into
3 inch lengths if too long. Discard overly thick stem ends (more than 1/4
inch diameter) and cut all stems including leaf stems into about 1-1/2 inch
lengths - keep separate from leaves.
- Crush and chop GARLIC fine, cut SHALLOTS in half lengthwise
and slice very thin, slice CHILIS very thin, mix all.
- Mix ALL * ITEMS.
RUN
- Heat 1 T OIL in a wok and fry Beef until it has completely
lost its raw color and is cooked through. Remove and set aside leaving
oil in the wok.
- Add 1 T more OIL and stir in Garlic Mix. Fry stirring
just until garlic starts to color then stir in Pak Bung Stems. Fry
over high heat until partially wilted (about 2 minutes), then stir in
the Pak Bung Leaves. Continue frying for another minute or so
until leaves are mostly wilted. Larger stems should remain a bit crunchy.
- Stir in the Beef, then the Sauce Mix, and bring quickly
to a boil, stirring until beef is hot. Season to taste with
Black Pepper and serve hot with rice.
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