1 lb Flank steak 14 Serrano chilies - finely chopped 1/4 c Finely chopped garlic 1/2 c Finely chopped yellow onion 1/4 c Vegetable oil; PLUS: 2 tb Vegetable oil 3 tb Fish sauce 1 tb Granulated sugar 1/2 c Water (more if needed) 1/2 c Mint or basil leaves - (loosely packed) Green lettuce leaves This is a rich, hearty dish with plenty of typical Thai flavors. Any kind of beef may be used, but flank steak works particularly well because it is easy to cut it across the grain, which helps keep the meat from falling apart during stir-frying and produces a tender result. Be sure to serve plenty of rice, because it helps moderate the hot chilies without detracting from the flavor. You may reduce the number of chilies by up to one half, but traditionally this dish should have a rich, hot chili flavor. ======================================================================= 1. Slice the beef across the grain into strips 1/4 inch thick and 2 to 3 inches long. Set aside. 2. Pound or grind the chilies, garlic, and onion to a coarse paste in a mortar or blender. If you use a blender
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