7–14 (to taste) serrano chilies, seeded and coarsely chopped

¼ cup chopped garlic

¼ cup chopped yellow or white onion

¼ cup vegetable oil

1 pound flank steak, sliced across the grain into thin strips

3 tablespoons fish sauce

1 tablespoon sugar

½–¾ cup water

½ cup chopped mint leaves

• Using a mortar and pestle or a food processor, grind together the chilies, garlic, and onion.

• Heat the oil over medium-high heat in a wok or large skillet. Add the ground chili mixture to the oil and stir-fry for 1 to 2 minutes.

• Add the beef and stir-fry until it just begins to brown.

• Add the remaining ingredients, adjusting the amount of water depending on how thick you want the sauce.

• Serve with plenty of Jasmine rice.

Peeling Garlic

To peel garlic, place the clove on a cutting board and smash it with the back or side of a knife, which will split the skin.