Recipes Inspired by the Mothers of Celebrity Chefs and Cookbook Authors

Serves 4


Ingredients:

• 3 tablespoons vegetable oil
• 1 1/4 lbs boneless sirloin, cut into strips 2 inches long, 1 1/2 inches wide and 1/4 inch thick
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 large onion ( about 3/4 lb ), sliced into 1/4 inch thick wedges
• 1/4 red bell pepper, thinly sliced
• 4 scallions, split lentghwise and cut into 2 inch pieces
• 1/2 cup peanuts, roasted and coarsely ground
• Cilantro sprigs, for garnish

Paste
• 2 stalks lemongrass, thinly sliced
• 5 garlic cloves, coarsely chopped
• 1 large shallot, coarsely chopped
• 1 1/2 teaspoons peeled, coarsely chopped galangal
• 6 kaffir lime leaves, deveined
• 2 Tablespoons chopped fresh cilantro stems
• 1/2 teaspoon turmeric powder
• 2 dried New Mexico chilies, soaked, seeded and deveined, or 2 red birds
• 2/3 cups water

1). Blend all the Paste ingredients in a blender until smooth, 2 to 3 minutes.

2). Transfer the paste to a medium bowl, add the meat and mix well.

3). Heat the oil in a large skillet or wok over medium high heat. Add the beef slices, stirring well, then add the fish sauce, sugar, and salt and cook, stirring , until the sauce is bubbling, about 3 minutes.

4). Add the onion and cook until soft and translucent, 3 to 4 minutes. Add the red pepper, scallions, and 6 tablespoons of the peanuts.

5). Cook, stirring, for another minute. Remove from the heat.

6). Sprinkle with the remaining 2 tablespoons peanuts and garnish with cilantro sprigs. Serve with steamed jasmine rice.