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1
If you are making your own stock for this recipe, be sure to include the tops and bottoms of the peppers, the garlic & onion skins and cut offs, the peelings of the ginger, and the tough end of the lemon grass.
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2
I also included mushroom stems and skins.
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3
Combine the stocks in a large soup pot, except for a reserve of about 2 cups.
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4
Bring the stock to a rolling boil.
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5
Mix the reserve stock with the corn starch and whisk until smooth.
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6
Whisk the starch mixture into the boiling stock.
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7
Reduce heat to medium.
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8
Stir in the diced onion, celery, garlic, and ginger, and the carrot julienne.
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9
Whack the lemon grass violently with the back (blunt edge) of a heavy knife or the edge of a wooden spoon to start the release of the essential oils.
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10
Add the entire stalk to the pot.
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11
Add soy sauce, oyster sauce, fish sauce, and lime juice.
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12
Add the spices and sugar.
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13
Stir well to combine.
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14
Reduce heat to medium-low and simmer for about half an hour.
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15
Taste, and adjust flavour with spices and sauces as desired.
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16
In a seperate bowl mix together sliced peppers and green onions.
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17
Set aside.
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18
If necessary, cut the beef into one inch thick pieces.
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19
Cut again to make 1 inch by 1 inch by the length of the beef (so you have long squarish strips).
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20
On a slight diagonal, and with the sharpest knife you have, slice pieces off the end as thinly as you can.
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21
(If you place the chunk of beef on brown paper towel on the cutting board it will help keep it from slipping) You should end up with a pile of very thin rectangle slices.
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22
To get extra-thin slices, place the sliced beef on a piece of plastic wrap; fold the plastic wrap over once to 'sandwich' the beef.
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23
Give it a few whacks with a rolling pin or other smooth hard object.
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24
Wrap the beef slices in plastic (or leave them in thier plastic 'sandwiches'), or a ziplock bag with the air rolled out, until ready to serve the soup.
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25
To Serve:.
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26
Put a small handful of the peppers mixture into a bowl.
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27
Ladle the hot soup over the peppers.
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28
Immediately add about five slices of the beef.
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29
(the hot broth will cook the beef to tender deliciousness, and leave the peppers somewhat crisp).
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30
Add a few drops of sesame oil.
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31
Enjoy.
