Neau Pad Prik (Sauteed Beef With Chilies)

• dried Chinese mushrooms
• 1 pound beef fillet
• 1 clove garlic
• Piece of Siamese ginger (1 inch)
• 1 tablespoon palm sugar
• 1 tablespoon soy sauce
• 1 medium-size onion, chopped
• 2 to 4 fresh red chilies (prik khee nu)
• 2 tablespoons vegetable oil
• 3/4 cup beef stock
• 1 to 2 tablespoons oyster sauce
• 2 teaspoons fish sauce (nam pla)
• Coriander sprigs and strips of red chili for garnish (optional)

1. Soak mushrooms in warm water for 30 minutes; discard hard stems and slice caps.
2. Cut beef into bite-size pieces.
3. Mince garlic; slice ginger and mix with palm sugar and soy.
4. Stir in the beef and mix to coat beef well.
5. Chop onion; trim and seed chilies and cut into fine julienne strips.
6. Heat oil in a skillet large enough to hold all the ingredients and saute onion until it is soft.
7. Drain beef, reserving the marinade, and add beef to skillet along with chilies.
8. Brown beef over high heat, stirring frequently.
9. Add beef stock, reserved marinade, mushrooms, oyster sauce and fish sauce and cook over medium heat until beef is medium rare.
10. Decorate with coriander leaves and additional strips of red chili, if desired.

chinese mushrooms, beef fillet, clove garlic, ginger, palm sugar, soy sauce, onion, red chilies, vegetable oil, beef stock, oyster sauce, fish sauce, red chili

Taken from cooking.nytimes.com/recipes/1953 (may not work)