Ingredients
- 400 g (14 oz) beef fillet
- 2 tablespoons light soy sauce
- 2 tablespoons fish sauce
- oil, for cooking
- 4 coriander (cilantro) roots, finely chopped
- 1 very large handful coriander (cilantro) leaves and stems, chopped
- 2 teaspoons cracked black peppercorns
- 2 garlic cloves, crushed
- 1 tablespoon soft brown sugar
- 1 leek, sliced
- 20 English spinach leaves, stalks removed
- 3 tablespoons lime juice
- shredded red capsicum (pepper), to garnish
Method
1. Cut the beef into 2.5 cm (1 inch) thick pieces and place in a bowl. Place the sauces, 1 tablespoon of the oil, coriander, peppercorns, garlic and brown sugar in a blender and mix until smooth. Pour the marinade over the beef, cover and refrigerate for 2 hours.
2. Drain the beef, reserving the marinade. Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry the beef in batches, browning well.
3. Return all the meat to the wok and add the reserved marinade and 125 ml (4 fl oz/ 1/2 cup) water. Reduce the heat and simmer for 8 minutes. Remove the meat and keep warm. Simmer the sauce for 10 minutes, then remove from the wok and set aside. Slice the beef into large bite-sized pieces.
4. Wipe out the wok and heat 1 tablespoon of the oil. Add the leek and stir-fry for 2 minutes. Add the spinach and cook for 30 seconds, or until wilted. Serve with the meat with the sauce poured over the top. Drizzle with lime juice and serve immediately with garnish.
