Sweet Thai crispy beef and steamed rice
A recipe to feed your family for under $10. Paul Jobin Herald on Sunday food writer and freelance chef.
- Deep fry red onion and garlic in not-too-hot oil until golden, draining on absorbent paper.
- Place all ingredients into a bowl, mix and infuse in fridge for two hours. Drain liquor and reserve.
- In a hot smoking wok, fry beef in batches quickly, keeping it raw in the middle. Return to liquor.
- Serve with steamed jasmine rice.