Recipe - Stir-Fried Salted Beef With Hot Chili

2 cup Shredded Flank steak or
beef tenderloin
1 teaspoon Salt
1 tablespoon Nam pla (fish sauce)
One half cup Chili cut into strips
One half cup Celery cut into 1 inch
lengthwise
1 teaspoon Maggi sauce
1 cup Oil

"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 Macdonald Hamburger outlet in Thailand
situated there. It is doing very well. I still miss the Amarin."

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 oh paper towel. Heat the
remaining oil.

Stirfry 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. Copyright pend ing
in U.S.A.. Printed in Bangkok, Thailand by Thai Watana Panich Co.
LTD., 1986.

Posted by Stephen Ceideberg; February 17 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip