Thai Spicy Beef (Nuer Phad Phed)

• 10 ounces beef flank steak
• 1/4 medium green pepper
• 1/4 medium red pepper
• 6 green beans
• 5 tablespoons vegetable oil
• 1 tablespoon minced garlic clove
• 2 tablespoons red curry paste
• 5 tablespoons unsweetened coconut milk (or water)
• 2 fresh lime leaves (torn into strips)
• 1/2 bamboo shoot
• 2 tablespoons fish sauce
• 20 fresh basil leaves
• 1 slice red pepper
• 2 1/2 cups steamed rice
• 1 tablespoon sugar

1. Slice flank steak into pieces that re 1/4 inch/5 mm thick, 2 inches/5 com long and about 1 inch/2.5 cm wide. If you find it difficult to cut thinkly freeze for 15-20 minutes to harden slightly then slice.
2. Cut peppers into 1 inch squares. Trim ends of long beans and chop into 1 inch pieces. Reserve peppers and beans together.
3. Heat oil in a wok on heat heat until just about to smoke. Add garlic & curry paste and stir fry about 45 secs. Immediately add coconut milk and lime leaves. Stir-cook about 1/2 minutes until bubbly and thick.
4. Add beef, bamboo shoots, peppers and long beans all at once. Stir fry 1 minute making sure everything fries in the oil as you're stirring. Add fish sauce and sugar and stir fry 2-3 more minutes until peppers have softened and beef has browned. Add 3/4 of the basil leaves and stir fry from 1 more minute.
5. Transfer to serving dish and top with red pepper strips and remaining basil leaves. Serve immediately, accompanied with steamed rice.

green pepper, red pepper, green beans, vegetable oil, garlic, red curry, unsweetened coconut milk, lime, shoot, fish sauce, basil, red pepper, steamed rice, sugar

Taken from www.food.com/recipe/thai-spicy-beef-nuer-phad-phed-331254 (may not work)