Serves 10-12 people


For the Beef

5 pounds flank steak
1 tsp ground black pepper
½ tsp white pepper
5 tsp sugar
4 T minced garlic
5 T oyster sauce
2 T fish sauce
2 T soy sauce
2 T rice bran oil
1 T cornstarch

Rice bran oil for cooking
2 bunches long beans, washed, cut into 2” pieces
Optional: sliced serrano chilies

For the Steamed Rice

4 C jasmine rice
6 C water
2 tsp of salt

For the Garnish

8 shallots, sliced thin and fried
2 C picked Thai basil leaves, fried
Lime wedges
Toasted, unsweetened shredded coconut

Special Equipment

Large non-stick pans
Rice cooker


For the Beef

Trim any sinew from the beef, and cut into 1/3 inch slices, against the grain.  In a bowl, combine the remaining ingredients.  Add the sliced beef and evenly coat with the marinade.  Let marinate for at least 20 minutes and up to 2 hours.

For the Beans

Heat about 1 T of rice bran oil in a large non-stick pan until just smoking.  Sear the beef in small batches.  Do not turn until one side is browned nicely.  Shake the pan or use tongs to turn the beef and cook the other side.  Remove to a bowl and hold warm.  Continue cooking beef in small batches.  After all the beef has been seared, quickly cook the long beans and any remaining beef marinade (and serranos if using) in the same pan.  Turn off the heat, then toss the beef back in with the long beans to coat.

For the Rice

Wash rice thoroughly before cooking!  Rinse the rice in cold water a couple of times and drain.  Add rice, water, and salt to electric rice cooker and turn on.  When cooker stops cooking and rice is done, unplug it and wait ten minutes.  Open lid and fluff with a fork and hold warm until service.

To serve

Garnish the beef mixture with fried shallots, fried Thai basil leaves, and lime wedges.
Garnish the rice with toasted coconut.

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