From Cooking Light.
“Most Thai dishes are named after the main ingredients or cooking techniques. But occasionally, a dish has a playful or poetic name, such as this one. Serve over jasmine rice.”
- Drunken Paste:
- 1/2 teaspoon kosher salt
- 7 garlic cloves, minced
- 1 1/4 teaspoons minced bird chile or 2 1/2 teaspoons minced serrano chile
- 2 teaspoons coarsely chopped galangal or peeled fresh ginger (I used giner.)
- 1 tablespoon chopped peeled fresh lemongrass
- 2 kaffir lime leaves, thinly sliced, or 1 teaspoon grated lime rind
- Cooking spray
- 1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
- 2 cups (1-inch) diagonally cut green beans
- 1 cup quartered cherry tomatoes
- 1 tablespoon sugar
- 3 tablespoons Thai fish sauce
- 1 teaspoon cider vinegar
- 1 cup Thai basil leaves
- To prepare the paste, combine the salt and minced garlic in a mortar and pestle, and pound to form a paste. Add chile, galangal, lemongrass, and lime leaves, one at a time, until each ingredient is incorporated into paste.
- To prepare stir-fry, heat a wok or large nonstick skillet coated with cooking spray over medium-high heat. Add paste, and stir-fry for 30 seconds (fumes may cause eyes and throat to burn slightly). Add beef; stir-fry for 3 minutes. Add beans; stir-fry for 1 minute. Add tomatoes, sugar, fish sauce, and vinegar; stir-fry for 1 minute or until beef reaches desired degree of doneness. Stir in basil.
- Wine Note: Here’s a great example of a beef dish laced with lots of green flavors – in this case, lemongrass, lime and basil. A Sauvignon Blanc, itself sporting green notes, would pair wonderfully with this dish. Try Jepson Sauvignon Blanc 1999 (Mendocino County, California; $11).