Neua Pad Prik - beef with chilis

This is a quick, and fairly mild preparation for beef. It can also be 
prepared with pork. 

The prik chi fa used are a mild chili, about the length of a finger, 
often called a "Thai Jalapeno" and "ordinary" jalapenos make a 
reasonable substitute. 

The seasoned fish sauce is the fish sauce from nam pla prik, found on 
any table in Thailand. If you don't have any then take 4 tablespoons of 
fish sauce, add a tablespoon of green prik ki nu ('birdseye chilis'), 
sliced thinly, store in a stoppered jar for a week in the refrigerator, 
then it is ready to use. The excess can be used as a condiment for this 
dish.Ingredients

2 pounds of beef 

marinade 

2 tablespoon of seasoned fish sauce 
2 tablespoon of cornstarch 
1 teaspoon freshly ground black peppersauce

2 tablespoons of garlic, chopped 
half a cup of shallots (purple onions) finely sliced 
half a cup of prik chi fa (green Thai jalapenos), sliced 
half a cup of prik chi fa daeng (red Thai jalapenos), sliced 
5 tablespoons of fish sauce 
2 tablespoons of dark sweet soy sauce 
2 tablespoons of sugar 
2 tablespoons of sesame oilMethod

Slice the beef, and pound the slices thin. Mix the marinade ingredients 
and combine with the beef, and marinade for about 2 hours. 

In a large skillet or wok, heat some oil, and sautee the beef, marinade, 
garlic, shallots and chilis for about 3 minutes. 

Add the remaining ingredients and suatee for a further 2-3 minutes until 
cooked. 

Serve over jasmine rice, and garnish with a fried egg.