- 2 tablespoons fish sauce
- 3 fresh red chile peppers, minced
- 3 cloves garlic, minced
- 1 (1 pound) beef sirloin or top round, cut into thin strips
- 2 tablespoons peanut oil, divided
- 2 cups chopped asparagus
- 1/4 cup beef stock
- 1 cup basil leaves
- Make a marinade by combining the fish sauce, chile peppers, and garlic in a shallow dish.
- Lay beef into the marinade, turning to coat.
- Marinate beef in refrigerator 8 hours to overnight.
- Remove the beef from the marinade and shake off excess liquid. Discard the remaining marinade.
- Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Cook and stir beef in hot oil until hot but slightly pink in the center, 3 to 5 minutes; remove from oil with a slotted spoon to a plate lined with paper towel.
- Heat remaining tablespoon peanut oil in the skillet; cook and stir asparagus in hot oil until tender, about 5 minutes.
- Pour beef stock into the pan and bring to a simmer.
- Return the beef to the pan. Add the basil and continue cooking until hot, about 1 minute more.
04/14/2018
recipepes.com
Chile Beef Stir-Fry, recipe
PT15M
PT1H
5
455 calories
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