|2 garlic cloves, finely grated||1 tbsp honey|
|1 tsp dark brown sugar||generous splash of Asian fish sauce|
|6 anchovy fillets, drained and chopped||675 g (1½ lb) boneless sirloin (rump) steak, sliced into thin strips|
|3 red jalapeno chile peppers, seeded and finely chopped||handful of small green beans, trimmed|
|splash of Chinese rice wine||1 tbsp Asian sesame oil|
|juice of 1 lime|
First, make the hot and sour sauce. Using a mortar and pestle, pound all the ingredients, except for the rice wine and lime juice, into a smooth paste. Then add the lime juice a little at a time, tasting as you go, and season with salt. Set aside.
In a bowl, mix together the honey and fish sauce. Add the steak strips, stirring to coat. Blanch the beans in a pan of boiling water for a few minutes, then drain and refresh in cold water.
Heat the oil in a wok or large frying pan over medium-high heat. Add the steak and stir-fry, tossing the meat constantly, for 3-5 minutes until it is nicely browned. Remove with a slotted spoon, and set aside.
Add the hot and sour sauce to the wok, and stir for a couple of minutes. Return the meat to the pan, and stir in the beans. Increase the heat to high, add the rice wine, and let bubble for a minute or two. Serve immediately with noodles or rice.
Refreshing the beans in cold water will stop the cooking process and help the beans keep their vibrant green color.
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