Manta Ray Bay Hotel - Recipes, Spicy Thai Beef Tenderloin

Chef Munn's recipes
	Blackened Sashimi
	Passionate Seafood
	Yapese Fish Chowder
	Vegetable Strudel
	Spicy Thai Beef Tenderloin

Spicy Thai Beef Tenderloin

2 lb Choice or higher Beef Tenderloin - cut in 2 inch strips
2 oz red curry paste (available in most Asian stores)
1 medium onion - cut in julienne
6 cloves garlic - chopped
2 inch piece of ginger - chopped
1 medium carrot - peeled & sliced thin or julienne
1 medium red bell pepper - cut in julienne
1 medium green bell pepper - cut in julienne
24 leaves fresh basil - left whole
12 leaves fresh mint - left whole
1 oz fish sauce
1 oz soy sauce
1 oz vegetable oil
1 oz lemon juice

This is basically a quick stir fry served with rice and perhaps a salad.

Mix beef and red curry paste together. Heat a large wok or heavy fry pan, put oil in and swirl around.

Sauti beef very quickly to brown evenly and remove to a platter.

Sauti all vegetables briefly, add sauces and check taste. Salt should not be necessary as soy and fish sauces are salty.

Return beef to the sauce and vegetables. Add basil and mint, stir fry briefly until beef is medium rare.

Serve with steamed Jasmine or Basmati rice. Serves 4-6 persons.