Chile Beef Stir-Fry

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"Spicy beef, yo." — thischris

Make a marinade by combining the fish sauce, chile peppers, and garlic in a shallow dish.
Lay beef into the marinade, turning to coat.
Marinate beef in refrigerator 8 hours to overnight.
Remove the beef from the marinade and shake off excess liquid. Discard the remaining marinade.
Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Cook and stir beef in hot oil until hot but slightly pink in the center, 3 to 5 minutes; remove from oil with a slotted spoon to a plate lined with paper towel.
Heat remaining tablespoon peanut oil in the skillet; cook and stir asparagus in hot oil until tender, about 5 minutes.
Pour beef stock into the pan and bring to a simmer.
Return the beef to the pan. Add the basil and continue cooking until hot, about 1 minute more.

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Disclaimer:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

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* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chile Beef Stir-Fry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 238
Calories from Fat: 122

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.