- 1 tbs low smokepoint oil, such as grapeseed
- 450g (1lb) beef flank, or eye of round, sliced thinly
- handful of fresh cilantro, thai basil and mint
- Juice and zest of 2 limes
- 2 tbs fish sauce
- 2 tbs raw cane sugar
- 2 large garlic cloves
- 2 lemongrass stalks, finely diced
- 2 red thai (bird eye) chilies, finely sliced
- To make the marinade, place the sugar, garlic and sliced chilies in a mortar. Pound until the garlic forms a paste and chilies are flattened and release their juices. Add the lime juice, zest, fish sauce and lemongrass. Mix all to combine.
- Pour the marinade over the meat, cover tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Pour the oil into a heavy pan, or wok and rub it all over the base with kitchen paper. Heat the pan until very hot. Pour in the steaks with the entire marinade and stir profusely. It will be hot and bubbly. Cook for 2 minutes.
- Garnish with herbs and serve a side of jasmine rice.
- Serve immediately.
Source: Canuck Cuisine
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