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 you may need to add the oil to aid
  in grinding.
  3.  Heat a wok, add the oil, and swirl it over the surface of the pan. (Do

  not add more oil if you have ground the chilies, onion, and garlic in oil.)
  Add the paste from Step 2 and stir-fry until it is light golden.
  4.  Add the beef and stir-fry until it is a uniform tan color, but do not

  overcook it.
  5.  Add the fish sauce, sugar, water, and mint (or basil) leaves.  More

  water may be added if the sauce is too dry.  There should be about 1/2 to
  3/4 cup sauce, depending on how much water you added.

  Ahead of time note: The dish may be prepared a day in advance to this
  point.  To do so, proceed through Step 5, omitting the mint or basil
  leaves.  When you are ready to serve, heat the mixture and add the leaves.
  If the meat has absorbed the liquid, add just enough warm water to bring it
  back to the original consistency.
  6.  Arrange a single layer of lettuce leaves in a serving bowl and put the

  beef mixture over them.  Serve the beef immediately or keep it warm while
  preparing other dishes.
  7.  Serve with rice.

  (Serves 4 to 6)
  Source: Thai Home-Cooking from Kamolmal's Kitchen
  From: melcue@is.rice.edu (Melissa Elaine Cue)
  :     nell@is.rice.edu (Paula Gaynell Warnes)