Seven Flavor Beef

Yield: 2 to 4 servings 

2 stalks lemongrass, pounded (use only lower 6 inches)
2 tbsp minced ginger
1 1/2 tbsp minced garlic
1 1/2 tsp salt
1/4 tsp five-spice powder
2 tbsp chili flakes (more if desired)
1 tsp chili hot sauce
1 1/2 tsp fish sauce
2 tbsp vegetable oil (olive oil is fine)
2 tsp sesame oil
1 tbsp honey
juice from one lime

1 pound flank steak
2 tbsp canola oil
2 tbsp hoisin sauce
3 tbsp finely chopped fresh roasted peanuts
1/2 cup chopped small Thai basil leaves
1/4 cup finely chopped cilantro
2 finally chopped Thai red chilies

Combine all of the marinade ingredients. Pound the beef with tenderizing mallet (textured side if it has one) and slice against the grain into approx. 1/4 by 2-inch pieces. Add the beef and marinate for at least 2 hours or up to 8 hours in refrigerator.

Heat the oil in a wok on high heat. Wok-fry beef in hot oil until half-cooked (about 60 seconds). Add hoisin sauce and wok-fry until meat is about 80 percent cooked (another 15 seconds). Add the finely chopped peanuts (you don’t want large chunks) and Thai basil and wok-fry another 30 seconds. Done!

Serve with veggies (garlic snow peas and Chinese mushrooms are great) and rice.


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