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Stir-Fried Beef with Fresh Herbs
This quick and simple stir-fry is our adaptation of a recipe from “Cooking South of the Clouds” by Georgia Freedman. The dish is from southern Yunnan province in China, an area along the border with Myanmar and Laos. Freedman calls for fiery Thai chiles, but we opt for milder Fresnos or jalapeños that are easier to find and have a more modest heat level, making it easier to control the spice level. If you'd like more chili heat, simply leave the seeds in the chilies. Serve the stir-fry with rice or spoon it into lettuce cups.
tablespoons soy sauce
teaspoons finely grated fresh ginger
01In a small bowl, whisk together the soy sauce, ginger, cornstarch and sugar. Set aside. In a nonstick 12-inch skillet over medium, heat the oil until shimmering. Add the beef and cook, stirring and breaking up the meat into small pieces, until mostly browned but some pink still remains, 3 to 4 minutes.
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Which issue was this in? I can't find it in any of my print magazines.