Thai Peppered Beef

• 1- 1/2 pound Beef Tenderloin, Cut Across The Grain, Thinly Sliced
• 3 Tablespoons Cornstarch
• 5 Tablespoons Fish Sauce, Divided
• 1 Tablespoon Cracked Black Pepper
• 2 Tablespoons Canola Oil
• 4 cloves Garlic, Minced
• 3 whole Shallots, Thinly Sliced
• 1/4 cups Sweet Soy Sauce
• 1 Tablespoon Dark Soy Sauce
• 1 Tablespoon Dark Sesame Oil
• 3 Tablespoons Sugar
• 1/4 cups Water
• 3 whole Thai Chili Peppers, Thinly Sliced
• 1 cup Cooked Jasmine Rice, Per Serving
• 1 whole Fried Egg, Per Serving

1. Begin by marinating your beef in the cornstarch, 3 tablespoons of fish sauce, and cracked black pepper.
2. Marinate for at least 2 hours, but no more than 4.
3. When you are ready to cookand this one goes fastheat a large wok with some oil.
4. Let it come to temperature, then add the beef.
5. Cook for a minute or two, then toss in the garlic and shallots.
6. Give it a good toss, cooking another minute or so before tossing in the soy sauces, sesame oil, and remaining 2 tablespoons fish sauce.
7. Sprinkle with sugar, and add in the water.
8. Reduce the heat to medium low and give a good stir.
9. You should see the sauce beginning to form from the cornstarch.
10. Add in the sliced Thai chili peppers.
11. If you want to keep these out due to your weakness to spicy food, feel free, but trust me, the chili peppers do give a really great balance and spice.
12. Cook for a couple more minutes, then serve in a bowl of cooked jasmine rice and top with a fried egg.
13. Trust me, this one is great.
14. A bit of sweet, salty, and spice and when you cut into the perfectly cooked egg, it adds this creaminess that just balances everything.
15. It is a perfect palette rocker.
16. I hope you enjoy.

tenderloin, cornstarch, fish sauce, pepper, canola oil, garlic, shallots, soy sauce, sesame oil, sugar, water, chili peppers, jasmine rice, egg

Taken from tastykitchen.com/recipes/main-courses/thai-peppered-beef/ (may not work)