You may also like
Categories:
filet of beef soya sauce fish sauce peanut oil cilantro roots black peppercorns garlic brown sugar potatoes water mixed mushrooms scallions spinach leaves rice
Viewed: 39 - Published at: 8 years agoIngredients
- 1 lb filet of beef, thickly sliced
- 2 tablespoons soya sauce, thai
- 2 tablespoons fish sauce
- 2 tablespoons peanut oil
- 4 cilantro roots, chopped coarsley
- 1 tablespoon black peppercorns, crushed
- 2 garlic cloves, chopped coarsley
- 1 tablespoon brown sugar
- 1 1/2 cups potatoes, diced, peeled
- 2/3 cup water
- 1/2 cup mixed mushrooms, thickly slice
- 4 scallions, chopped coarsley
- 1 cup spinach leaves, baby
- 4 cups rice, steamed, hot
Method
- Cut the beef into thick slices.
- Add the soya sauce, fish sauce, 1 tbsp oil, cilantro roots, peppercorns, garlic and sugar into a food processor and process into a thick paste.
- Coat the beef in the thick paste, cover witih plastic wrap and marinate in the fridge overnight.
- Do not discard the marinade.
- Heat the oil in wok.
- Remove the beef from marinade, reserve marinade and cook the beef in the wok for 5 - 10 minutes until well browned.
- Next add the reserved marinade, the potatoes and the water, slowly bring to a boil.
- Simmer 6 - 10 minutes until potatoes are tender.
- Now add the mushrooms, scallions and spinach simmer gently for 5 minutes.
- Serve immediately with steamed rice.
