RECIPES OF THAILAND

Ingredients

2 inch

1 tbsp

3 cloves

1 tbsp

1 1/2 lbs

2 tbsp

1

3

1 jar

3

2/3 cup

2 tbsp

1 tbsp

2 tbsp

4

Fresh ginger  piece
Soy sauce
Garlic
Palm sugar (or  dark brown sugar)
Tender beef fillet (thinly sliced)
Vegetable oil
Green bell pepper (seeded, cored & cut into 1/2 inch pieces)
Dried mushrooms (Chinese or shiitake)
Miniature (baby) corn (drained and rinsed)
Scallions (white part and tender green sliced)
Beef stock
Reserved mushroom liquid
Fish sauce
Oyster sauce

Serrano (or jalapeño) chiles (seeds and stems removed, and cut into rings)

1. Soak mushrooms in hot water, rinsed, and sliced and reserve the liquid
2. Put fresh ginger  piece, soy sauce, garlic and palm sugar (or  dark brown sugar) in a mini-blender and puree until the mixture is smooth
3. If it becomes too thick to mix, add a teaspoon or more of the soy sauce
4. Place the meat slices in a large bowl and cover with the pureed mixture and toss to coat
5. Allow the beef to marinate for 30 minutes at room temperature
6. Heat the oil in a wok or large skillet, and add the beef strips and stir-fry at high heat until the pink is gone
7. Lower the heat slightly, push the meat to one side of the pan, and add the bell pepper and the mushrooms and saute them for 30 seconds
8. Then add the corn, chiles, and the scallions and combine with the other pan ingredients
9. Add the beef stock and the mushroom liquid and cook at a medium low heat for 1 minute
10. Then, stir in the fish sauce and the oyster sauce and serve hot