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2 tbsp peanut oil
500g beef fillet or lean rump, thinly
sliced
2 cloves garlic, crushed
1/4 cup (15g) finely chopped fresh
coriander roots and stems
1 tbsp grated palm sugar
1/3 cup (80ml) lime juice
2 tbsp fish sauce
2 small red chilies, seeded, finely sliced
2 red Asian shallots, finely sliced
2 telegraph cucumbers, sliced into thin
ribbons
1 cup (20g) fresh mint leaves
1 cup (90g) bean sprouts
1/4 cup (40g) chopped roasted peanuts |
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Method :
Heat a wok
until very hot, add half the oil and swirl to coat. Add half the beef and
stock for 1-2 minutes, or until medium rare. Remove. Repeat with the
remaining oil and beef. Place the garlic, coriander, palm sugar, lime
juice, fish sauce, 1/4 tsp salt in a bowl, and stir until all the sugar
has dissolved. Add the chili and shallots, and mix well.
Pour the sauce
over the beef while still hot, mix well, then cool to room temperature. In
a separate bowl, toss together the cucumber and mint leaves, and
refrigerate until required. Place the cucumber and mint on a serving
platter, and top with the beef, bean sprouts and peanuts.
Serves 6
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