Chile Beef Stir-Fry

Chile Beef Stir-Fry
  • 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


  1. Make a marinade by combining the fish sauce, chile peppers, and garlic in a shallow dish.
  2. Lay beef into the marinade, turning to coat.
  3. Marinate beef in refrigerator 8 hours to overnight.
  4. Remove the beef from the marinade and shake off excess liquid. Discard the remaining marinade.
  5. 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.
  6. Heat remaining tablespoon peanut oil in the skillet; cook and stir asparagus in hot oil until tender, about 5 minutes.
  7. Pour beef stock into the pan and bring to a simmer.
  8. Return the beef to the pan. Add the basil and continue cooking until hot, about 1 minute more.

04/14/2018
Chile Beef Stir-Fry, recipe PT15M PT1H 5 455 calories

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