Spicy Beef with Mint and Thai Basil recipe |
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08/02/2010
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Ingredients2 Teaspoons Tamarind PasteJuice of Half a Lime Squeeze of Soya Sauce (Gluten Free) 1 Teaspoon Turmeric 3 - 4 Teaspoons Palm Sugar or Fructose 1 Teaspoon Chilli Flakes or a Diced Red Chilli - Seeds Removed (Can Adjust the Measurements) 1 Knob Ginger, Grated 2 Teaspoons Fish Sauce Sesame Oil (I used an unsmoked one from Dischem) - for marinating and frying 1/2kg Beef Strips or Beef Shin Cut into Strips 1 Onion Finely Sliced 1 Red Pepper, Sliced 1 Packet Baby Stem Broccoli 2 Handfuls Fresh Mint 2 Handfuls Fresh Thai Basil (or Normal Basil) 1 Handful Mung Bean Sprouts Salt and Pepper to Taste Jasmine Rice for Serving DirectionsMarinade beef in tamarind paste, lime juice, soya sauce, turmeric, palm sugar, chilli, ginger, fish sauce and a glug of sesame oil for a minimum of 20 minutes (1 - 2 hours would be better)Heat wok or frying pan Fry onion in a drop of sesame oil until golden Slowly add the beef, browning each piece as you go - you may need to add more oil If you prefer a more saucy consistency - add a drop of water at this stage Add a handful of mint and basil and mix through Taste - you should have an equal balance of sweet, salty, sour, spicy and bitter - if not, adjust the flavours Quickly add the red pepper and broccoli and cook through Toss the mung bean sprouts through the beef mixture Add salt and pepper if desired Should be cooked in about 10 minutes Serve with jasmine rice with an extra sprinkling of mint and basil ServingsServes 2Recipe kindly provided by Leaine's Kitchen, a food blog catering for people with allergies to dairy, gluten, yeast and eggs. |
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avg rating: 3.11
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