Drunken Stir-Fried Beef with Green Beans

Ingredients

• 1.3 teaspoons bird chile or minced
• 1 cup cherry tomatoes quartered
• 1 teaspoon cider vinegar 
• 1 pound flank steak trimmed cut into 1/4-inch strips
• 2 teaspoons galangal fresh peeled coarsely chopped
• 7  garlic cloves minced
• 2 cups diagonally cut green beans (1-inch)
• 2  kaffir lime leaves grated thinly sliced
• 0.5 teaspoon kosher salt 
• 1 tablespoon lemongrass fresh peeled chopped
• 1 tablespoon sugar 
• 1 cup thai basil leaves 
• 3 tablespoons thai fish sauce 

Equipment

• frying pan
• wok
• mortar and pestle

Directions

1. To prepare the paste, combine the salt and minced garlic in a mortar and pestle, and pound to form a paste.
2. Add chile, galangal, lemongrass, and lime leaves, one at a time, until each ingredient is incorporated into paste.
3. To prepare stir-fry, heat a wok or large nonstick skillet coated with cooking spray over medium-high heat.
4. Add paste, and stir-fry for 30 seconds (fumes may cause eyes and throat to burn slightly).
5. Add beef; stir-fry for 3 minutes.
6. Add beans; stir-fry for 1 minute.
7. Add tomatoes, sugar, fish sauce, and vinegar; stir-fry for 1 minute or until beef reaches desired degree of doneness. Stir in basil.
8. Wine Note: Here's a great example of a beef dish laced with lots of green flavors - in this case, lemongrass, lime and basil. A Sauvignon Blanc, itself sporting green notes, would pair wonderfully with this dish. Try Jepson Sauvignon Blanc 1999 (Mendocino County, California; $11).