Beef, Stir Fried Salted Beef With Hot Chili

By lknowles

"A few years ago, the Chinese restaurant in the Amarin Hotel served this dish which I copied. The Amarin Hotel was a small hotel with personalized services and very popular with many regular guests. I worked for a short time at the dress shop there. The Amarin Hotel is no more, there is a big modern shopping plaza in its place now. The shopping plaza has the first McDonald 's Hamburger outlet in Thailand situated there. It is doing very well. I still miss the Amarin."

Ingredients

• 8 Oz Flank Steak (Or Tenderloin), Shredded
• 1 Tsp Salt
• 1 Tbsp Nam Pla (Fish Sauce)
• 1/2 Cup Chili, Cut Into Strips
• 1/2 Cup Celery, Cut In 1" Lengths
• 1/2 Cup Green Onion, Cut In 1" Lengths
• 1 Tsp Maggi Sauce
• 1 Cup Oil

Details

Servings 2

Preparation

Step 1

Marinate beef with salt and nam pla for 1 hour. Heat frying pan and cook the salted beef (without oil) for 5 minutes. Remove and drain on paper towel. Heat the oil in a wok over high heat to fry the salted beef strips until crisp. Drain on paper towel. Heat the remaining oil. Stir- fry hot chili, shredded celery and green onion for 1 minute. Add fired crispy beef. Season with Maggi sauce. Pour onto serving plate. From "Cooking Thai Food in American Kitchens Book 2 with ASEAN Recipes", by Malulee (Kunjara) Pinsuvana. Printed in Bangkok, Thailand by Thai Watana Panich Co. LTD., 1986. Posted by Stephen Ceideberg; February 17 1992.

Per Serving: 322 Cal (42% from Fat, 44% from Protein, 14% from Carb); 35 g Protein; 15 g Tot Fat; 6 g Sat Fat; 6 g Mono Fat; 1 g Poly Fat; 11 g Carb; 4 g Fiber; 1186 mg Sodium; 87 mg Cholesterol; AccuPoints = 6.9; Exchanges = 2 Veg - 4½ Very Lean Meat - 2 Fat