2 tablespoons cooking oil
2 cloves garlic, finely chopped
2 green onions; whites finely chopped, green tops sliced into 1 inch strips
1 tablespoon grated ginger
2 tablespoons red curry paste, or to taste
10–12 ounces pepper steak, sliced
1 medium onion, cut into strips
½ jalapeño (remove ribs and seeds for less heat)
½ can (14 ounces) diced pineapple, drained, (or to taste)
1½ tablespoons brown sugar
1½ tablespoons fish sauce or soy sauce
1½ cups cooked lo mein or spaghetti noodles
¾ cup frozen peas
½ cup fresh Thai basil leaves torn (Italian basil or cilantro can be substituted)
Heat wok or large skillet and add oil, garlic, green onion whites, ginger and curry paste. Stir fry for 1 minute. Add beef and stir fry until meat is cooked through, 4 to 5 minutes. Add onions, jalapeño, pineapple, fish sauce then noodles and peas and stir fry for 1 to 2 minutes.
Turn off fire and add green onion tops and basil leaves. Stir and serve. Garnish with addition basil, if desired.
Serves three to four.Copyright © 2014 Paddock Publications, Inc. All rights reserved.