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| 4 Esslöffel | peanut oil |
| 3 | Gloves garlic, peeled and finely chopped |
| 3 | Jalapeno peppers, seeded and sliced (yes, really 3!) |
| 1 gross | green bell pepper thinly sliced |
| 1 x ca. 450 g | Beef steak, thinly sliced across the grain |
| 2 Esslöffel | Thai fish sauce (nam pla or nuoc mam, available in oriental markets) |
| 1 Esslöffel | soy sauce |
| 1 Teelöffel | sugar |
| 1/4 Teelöffel | white pepper ground |
| 1/2 Tasse | Chopped fresh basil * |
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* (1 Tbl dried basil is a weak substitute, but will work)
Heat wok and add the oil and garlic. Chow for a very brief moment. Then add the peppers, chow for a few minutes. Next add meat. Chow again for just a couple of minutes so that the meat sears to medium rare.
Quickly add the remaining ingredients and toss for a moment.
Serve with thin noodles or rice. 2 generous serving.
Adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smith.
Courtesy of Dale & Gail Shipp, Columbia Md.
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