Hmong Beef with Tomatoes Stir Fry

By á-25087

Ingredients

• 1/4 cup canola oil
• 3/4 pound flank steak or other beef, sliced into bite-sized pieces [see Kitchen Notes]
• 2 jalapeño peppers, thinly sliced
• 2 teaspoons fish sauce
• 1/2 teaspoon salt [plus additional, if needed]
• 1/4 teaspoon each, cumin and dried thyme
• 1 clove garlic, finely chopped
• 1/2 medium cabbage, cut into 1-inch cubes
• 4 green onions, green and white parts, cut into 3-inch pieces
• 1/2 bunch cilantro, roughly chopped
• 1/2 teaspoon black pepper
• 2 medium-sized tomatoes, cut into bite-sized pieces
• cooked white rice, either jasmine or long-grain

Preparation

Step 1

Heat a large, deep skillet or wok over a medium-high flame. Add oil. When it starts to shimmer, add meat, peppers, fish sauce, salt, cumin and thyme. Toss to combine and stir fry for 3 to 4 minutes. Add cabbage and green onions and stir fry for 2 to 3 minutes more.

Add cilantro, black pepper and tomatoes cook until tomatoes are just heated through and have released their juices. Serve over rice.