I made this recipe from the NYT’s cooking app. The recipe is from Kris Yenbamroong as adapted by Alexa Weibel.
If you don’t subscribe to the NYT, you can google the recipe and there are plenty of sites with variations of the dish. I made mine with green beans and dried bird’s eye chile and it had a great kick. You can control the spice level depending on what chile you decide to use or omit it altogether for a tamer version or serve with a chili sauce or paste (like sambal oelek) if spice tolerance varies among your dinner guests. The great thing about this dish is its versatility. You can use any ground meet or meat substitute (like tofu) and other vegetables work well too, like asparagus or broccoli.
I served it with jasmine rice and a crispy fried egg. Delicious!
Musings of a Dragon 