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| 4 Esslöffel | peanut oil |
| 3 | cloves garlic |
| 3 | Jalapeno peppers (yes, really 3!) |
| 1 gross | green bell pepper |
| 1 x ca. 450 g | Beef steak |
| 2 Esslöffel | Thai fish sauce |
| 1 Esslöffel | soy sauce |
| 1 Teelöffel | sugar |
| 1/4 Teelöffel | white pepper ground |
| 1/2 Tasse | Chopped fresh basil Or |
| 1 Esslöffel | Dried basil is a weak substitute, but will work |
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Peel and chop garlic. Seed jalapenos and remove membrane. Slice. Cut green pepper into thin slices. Beef should be thinly slice across the grain.
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. === Converted by Mmconv vers. 1.50
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