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    Khmer Stir-fried Ginger and Beef

    Source of Recipe


    List of Ingredients

    Generous 1/2 pound boneless sirloin, eye of round, or other lean beef
    1/2 pound ginger, preferably young ginger
    3 tablespoons vegetable or peanut oil
    3 to 4 clove garlic, smashed and minced
    2 tablespoons Thai fish sauce
    2 teaspoons sugar


    Thinly slice the beef across the grain and set aside. Peel the ginger, then cut into fine matchstick-length julienne slices. Heat a wok over medium-high heat. Add the oil, and when it is hot, add the garlic. Cook until golden. 20-30 seconds. Add the meat and stir-fry, using your spatula to separate the slices and expose them all to the heat, until most of the meat has changed color. Add the fish sauce and sugar, toss in the ginger twigs, and stir-fry until just tender, 4-5 minutes. Serve hot with rice.




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