Kari’s Spicy Thai Beef with Green Beans and Cherry Tomatoes

Posted February 8, 2012 By Janice Spicy Thai Beef with Green Beans and Cherry Tomatoes

This dish was not only super tasty but really beautiful.  I found some mixed cherry tomatoes down at my Farmer’s Market and decided to use them with some Asian green beans I found at my local Asian market.  Mmmmm, thanks again for entering Kari!!

KARI’S SPICY THAI BEEF WITH GREEN BEANS AND CHERRY TOMATOES

Thai Paste

Paste Ingredients:

1/2 tsp kosher salt
7 garlic cloves, minced
1 tbsp serrano chili, minced (or jalapeno for less heat)
1 tbsp fresh ginger, minced
1 tbsp fresh lemongrass, minced (may substitute zest of one lemon)
3 kaffir lime leaves, minced (may substitute zest of one lime)

Stir-fry Ingredients

Stir-Fry Ingredients:
3 drops of oil or cooking spray
1 lb flank steak, 1/4 inch slices
2 cups green beans, cut into 1? pieces
1 cup cherry tomatoes, quartered
1 tsp sugar substitute (or equivalent to 1 tbsp sugar)
3 tbsp Thai fish sauce
2 tsp apple cider vinegar
1 cup basil, chopped
Shirataki noodles or mashed cauliflower for serving.

Spicy Thai Beef

Combine paste ingredients in a mortar and pestle or food processor and grind until a paste forms. Set aside. Heat a non-stick skillet over medium-high heat. Add oil or cooking spray and paste. Cook paste for 30 seconds (be careful breathing the fumes). Add beef, stir-fry for 1 minute. Add beans, stir-fry for 3 minutes. Add tomatoes, sugar, fish sauce and vinegar, stir-fry until beef is done to your liking. Stir in basil. Serve over shirataki noodles or mashed cauliflower.

View the original article here