Appetizer: Stir-Fried Beef with Lemongrass

Paste for 4 to 6 servings

2 stalks lemongrass, thinly sliced

5 garlic cloves, coarsely chopped

1 large shallot, coarsely chopped

1 1/2 teaspoons peeled, coarsely chopped galangal

6 fresh Kaffir lime leaves, deveined and shredded

2 tablespoons chopped fresh cilantro stems

1/2 teaspoon turmeric

2 dried New Mexico chilies, soaked, seeded and deveined, or 2 red chilies, seeded and deveined (optional)

2/3 cup water

Other ingredients

3 tablespoons vegetable oil

1 1/4 pounds boneless sirloin, cut into strips, 2-inch long, 1 1/2-inch wide and 1/4 inch thick pieces

3 tablespoons fish sauce 2 tablespoons sugar

1/2 teaspoon salt

1 large onion, sliced into 1/4-inch-thick pieces

4 scallions, split lengthwise and cut into 2-inch pieces

1/2 cup peanuts, roasted and coarsely ground

Cilantro springs for garnish

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth. 

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

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

Add the onion and cook  3 to 4 minutes or until soft and translucent.  Add the red pepper, scallions and 6 tablespoons of the peanuts.  Cook for another couple minutes while stirring.  Remove form the heat.

Sprinkle with the remaining 2 tablespoons peanuts and garnish with cilantro sprigs.  Serve with rice and make 4 servings.

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