Crafts and Life

Ingredients
1 tbs black beans, rinsed and roughly mashed
3 tbs vegetable or chicken stock, or water
1 tbs fish sauce
1 tbs Oyster sauce
1 tbs sesame oil
0.5 tsp sugar
1 tbs vegetable oil
3 – 4 garlic cloves, finely chopped
250g (9oz) tender rump or fillet steak, finely sliced
half a carrot, cut into fine matchsticks
4 snake beans, cut into 5cm (2 inch) lengths
2 spring onions (scallions) , cut into 2.5 cm (1 inch) lengths
a coriander (cilantro) leaves for garnish
Method
Mix the black beans, stock, fish sauce, Oyster sauce, sesame oil and sugar in a small bowl.
Heat the oil in a wok or frying pan and stir fry half the garlic over a medium heat until light brown. Add half the meat and stir fry over a medium heat for three to four minutes or until the meat is cooked. Remove from the wok. Repeat with the remaining garlic and meat. Return all the garlic and meat to the wok.
Add the carrot, beans and the sauce mixture to the wok and stir fry for another one to two minutes. Taste, and the adjust the seasoning as necessary. Stir in the spring onions and cook for a few seconds. Spoon onto a serving plate and garnish with coriander leaves.
Serves 4 – taken from "The Food of Thailand" by Murdoch Books

Labels: Beef, Thai