For the Nam Jim marinade
The stems from 1 bunch coriander(reserve the leaves for later)
2-3 cloves of garlic, peeled and smashed
1 thumb-sized piece of ginger, peeled and finely diced
1-2 Tbsp grated palm sugar or other light brown sugar
Chilies - as many as you can handle, seeds 'n' all, sliced thinly
2 tsp Thai fish sauce
The juice of half a freshly squeezed lime. Or more, according to taste
For the beef
700g beef, cut into "bite sized" strips
1 red onion, halved, thinly sliced
1 small cucumber, halved, seeded, thinly sliced
1 cup mint leaves
vegetable oil for frying
First, we make the marinade.
Simply mix all the ingredients listed for the marinade together in a bowl.
If you want, you can either put this in a blender and blend to any consistency you like. Or leave it as is, for a more "rustic" look and feel.
Whatever way you choose, thoroughly mix the beef strips in the marinade and refrigerate for 30 mins
Next,put either a large frying pan or wok on a "screaming" hot, high heat, and put the veg oil in it. (NOT olive oil, as it tends to "burn" at high tempratures, therefore tainting the dish.)
Put the now marinated beef strips in the pan, and cook for about 4 mins, stirring frequently, until cooked through, then take off the heat, and put into a large bowl, and add the mint, cucumber, red onion, and finally the coriander leaves reserved from earlier, roughly chopped.
Mix well with a spoon, and serve straight away, adding some crushed up unsalted peanuts on top if you want
This works just as well with veal instead of beef. Or even pork, at a pinch. But, if using pork, i would substitute the mint leaves for parsley, perhaps.