Beef & Sesame Stir Fry

Click to Enlarge	Beef & Sesame Stir Fry Vietnam - Thit Bo Luc Lac
	Serves Effort: Sched: DoAhead:	2 main ** 1 hr Yes	This highly flavored dish is unusually flexible. It can be a simple main course, a side in an Asian style meal, or an appetizer, warm or cold. It has some chili bite, but actually quite tolerable.

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1/2
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1/4
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cl

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Beef (1)
-- Marinade
Oil
Fish Sauce
Soy Sauce
Sugar
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Garlic
Thai Chili (2)
Oil
Sesame Paste (3)
Stock
Salt
Pepper
-- Garnish
Chili Strips (4)
-- Serve With
Lime Wedges

Prep

Cut BEEF across the grain into narrow strips less than 1/4 inch thick. Mix with All Marinade Items and set aside for at least half an hour.
Crush GARLIC and chop fine. Chop Thai Chilis fine. Mix.
Mix Sesame Paste, Stock, Salt and Pepper.
Cut Red Chilis into very narrow strips for garnish.

Run

In a spacious sauté pan or wok, heat OIL and fry Garlic mix over moderate flame until garlic starts to color. Quickly stir in Beef and turn flame up high. Fry stirring until all liquid has evaporated and it's actually frying.
Stir in Sesame Paste mix and fry stirring until beef is well coated (don't dally or the sauce will start sticking to the pan).
Garnish with Chili Strips and serve hot with Lime Wedges and plenty of Jasmine Rice.

NOTES:

Beef Weight is with all excess fat removed. On the other hand, beef with too little fat lacks flavor, there should be a little marbled through it.
Chilis de Arbol or other quite to very hot chilis can be substituted, red or green. See my Chili Page for details.
Sesame Paste Easily available Tahini (Middle Eastern sesame paste) can be substituted for scarce Southeast Asian paste. Tahini is made from hulled sesame so is less bitter than Asian.
Chilis Red chilis - around here we use Fresnos but other medium or mild chilis can be used. See my Chili Page for details.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch