2 lbs tri-tip, cut into thin strips
1 Tblsp minced ginger
4 cloves garlic, minced
1 Tblsp lemongrass, finely minced
1 Thai chili, or 1 jalapeno, or 1/2 serrano just depends on the level of heat you want
1 tsp toasted sesame oil
1 Tblsp brown sugar
1 tsp salt
1 cup corn
1/2 lb fresh green beans
1/2 cup cherry tomatoes, sliced in half
1/2 cup shredded fresh basil
Soy sauce, fresh lime, steamed rice.
Combine minced ginger, garlic, lemongrass, chili, sesame oil, brown sugar and kosher salt. Toss with meat and let sit for half an hour or so.
While that is marinating cut the kernals from two cobs of corn, slice some fresh green beans, halve a cup of cherry tomatoes, shred a half cup of basil.
Stir fry the beef in a couple of batches, move to a plate. Into the skillet add the corn and beans. Cook a couple of minutes until cooked but still crisp. (I tossed in a splash of soy sauce.)
Add cooked beef, tomatoes and basil. Cook until tomatoes begin to soften.
Serve topped with fresh basil and a squeeze of lime.