Serves 2–4

I like to use a bag of organic baby spinach leaves for the greens in this recipe because they are prewashed and small enough that you can skip the process of cutting them into strips.

Minty Stir-Fried Beef

7–14 (to taste) serrano chilies, seeded and coarsely chopped

¼ cup chopped garlic

¼ cup chopped yellow or white onion

¼ cup vegetable oil

1 pound flank steak, sliced across the grain into thin strips

3 tablespoons fish sauce

1 tablespoon sugar

½–¾ cup water

½ cup chopped mint leaves

  1. Using a mortar and pestle or a food processor, grind together the chilies, garlic, and onion.
  2. Heat the oil over medium-high heat in a wok or large skillet. Add the ground chili mixture to the oil and stir-fry for 1 to 2 minutes.
  3. Add the beef and stir-fry until it just begins to brown.
  4. Add the remaining ingredients, adjusting the amount of water depending on how thick you want the sauce.
  5. Serve with plenty of Jasmine rice.

illustration Peeling Garlic

To peel garlic, place the clove on a cutting board and smash it with the back or side of a knife, which will split the skin.