Beef, Snake Bean and Walnut Stir Fry
500g tender lean beef, sliced very thinly
2 teaspoons kecap manis* or Soy sauce
2 tablespoons shaohsing (rice wine)
3 garlic cloves, peeled and crushed
1 teaspoon grated fresh galangal
2 tablespoons peanut oil
1 cup walnut pieces
4 eschalots, peeled and sliced
bunch (about 300g) of snake beans, trimmed and cut into 5cm lengths
2 tablespoons Thai fish sauce
1 large dried red chilli, torn into pieces, or 1 fresh red chilli, sliced
Steam jasmine rice
Put the beef in a bowl with the kecap manis, shaohsing, garlic and galangal and toss until coated, then set aside. Heat two tablespoons of the oil in the wok, then stir-fry the walnuts until golden. Remove with a slotted spoon and drain on paper towel. Wipe any nut residue from the wok, then place the wok over a high heat. Add a tablespoon of the oil, then stir-fry the beef in batches for about 2 minutes each until it changes colour. Transfer the beef to a bowl as it cooks.
Add the remaining oil to the wok, then stir fry the eschalots and snake beans for 2 minutes. Mix half a cup of water and the fish sauce with any remaining beef marinade, then add to the wok and simmer for 1 minute until the beans are tender but crisp. Return the beef and walnuts to the wok.
Add the chilli and stir gently until heated through. Serve with steamed rice.