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Categories:
stalks lemongrass ginger garlic salt Five Spice powder chili flakes sesame oil fish sauce vegetable oil honey flank steak vegetable oil hoisin sauce fresh roasted peanuts basil
Viewed: 105 - Published at: 10 years agoIngredients
- 2 stalks lemongrass, pounded (use only lower 6 inches)
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 1 1/2 teaspoons salt
- 1/4 teaspoon five-spice powder
- 2 tablespoons chili flakes
- 2 tablespoons sesame oil
- 1 1/2 teaspoons fish sauce
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 1 pound flank steak, sliced against the grain into 1/4 by 2-inch pieces
- 2 tablespoons vegetable oil
- 2 tablespoons hoisin sauce
- 3 tablespoons finely chopped fresh roasted peanuts
- 1/2 cup small Thai basil leaves
Method
- Combine all of the marinade ingredients.
- Add the beef and marinate for at least 2 hours or up to 8 hours in refrigerator.
- Heat the vegetable oil in a wok on high heat.
- Wok-fry beef in hot oil until half-cooked, about 1 minute.
- Add hoisin sauce and wok-fry until meat is about 80 percent cooked.
- Add the peanuts and Thai basil and wok-fry another 30 seconds.
