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What You Need:
(To Serve: 4)
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2 tablespoons peanut oil
2 cloves garlic, peeled and finely chopped
¾ pound beef flank steak, sliced thinly across the grain
THE MARINADE
½ cup peeled and thinly sliced yellow onion
¼ cup lime juice, freshly squeezed
¼ cup Thai fish sauce
10 fresh mint leaves, coarsely chopped
½ teaspoon sugar
½ teaspoon red chili paste with garlic
GARNISH
2 cucumbers (unpeeled), sliced paper-thin
Chopped scallions
Fresh coriander leaves
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Translate this recipe:
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| How To Cook: |
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1. Heat the oil in a wok and chow the garlic for just a moment.
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2. Add the beef slices and sear just until they lose their pink color, 1 or 2 minutes. Do not overcook!
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3. Place the meat in a bowl and add the ingredients for the marinade. Mix well and chill for ½ hour.
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4. Make a bed of cucumber slices on a platter. Put the meat and marinade on top and add the remaining garnishes.
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5. Chill again before serving.
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