Yam Chakhon

Serves 4-6

450 grams / 1lb sirloin, thinly sliced
4 stalks lemon grass, thinly sliced (white part only)
3-5 red fresh chillies (according to taste), seeded and thinly sliced
6 tablespoons lime juice
4 tablespoons nam pla

Marinde

6 garlic cloves
1 tablespoon whole black peppercorns
2 tablespoons brandy
2 tablespoons Maggie sauce
½ teaspoon salt

Garnish

mint leaves
½ onion, sliced and separated into 10 rings
3 red fresh chillies, whole
lettuce

To make the marinade, pound garlic cloves and peppercorns in a mortar.
If mortar is unavailable, crush garlic with back of a spoon and substitute ground lack pepper.
Put in a bowl and add remaining marinade ingredients.
Add sirloin to marinade, toss well, and refrigerate for 1-2 hours.

Stir-fry sirloin in a skillet with no oil over medium high heat for about 5 minutes.
Place sirloin in a bowl.
Add remaining ingredients and mix well.

To serve, spoon the meat mixture in the middle of a serving platter.
Arrange lettuce on one side and the onion rings, mint leaves, lemon grass, and chillies on the other.