|
Ingredients : 400 g
beef fillet 2 tablespoons
fish sauce
2 tablespoons light soy sauce
4
cilantro roots, chopped finely
1/4 cup
fresh cilantro leaves and stems, chopped
2 teaspoons
cracked black peppercorns
3 cloves garlic, crushed
1 tablespoon
soft brown sugar
1/2 cup
water
1
leek, sliced
20
spinach leaves, stalks removed
1/4 cup
lime juice
3 tablespoons oil
Method :
Slice the beef fillet into thick steaks of
2.5 cm. Use a food processor to blend the soy sauce, fish sauce, 1
tablespoon oil, cilantro, peppercorns, sugar and garlic until a smooth
paste. Pour onto the beef, cover and set aside in the refrigerator for 2
hours or overnight. Drain the beef,
reserving the marinade Heat 1 tablespoon oil
in a wok or large frying pan. Add the steak and
brown well on each side. Add the marinade and
water, reduce the heat and simmer for 8 minutes. Remove the meat and
keep warm. Simmer the sauce for
10 minutes; set aside. Slice the beef into
bite-sized pieces. Heat the remaining oil
in a wok or pan; add the leek and stir-fry for 2 minutes over medium heat.
Add the spinach and
cook for 30 seconds. Arrange the leek and
spinach on a serving plate with the meat. Pour the sauce over
the meat and drizzle over the lime juice. Serve garnished with sliced
chili and white rice.
|
