WARM THAI BEEF SALAD

INGREDIENTS:

500 g fillet beef strips

MARINADE:
¾ cup tomato and chili ? pasta sauce
1 tsp garlic
1 tsp lemon ? juice
½ tsp lemon grass, finely chopped
1 Tbls oil
1 Tbls soya sauce
2 tsp chopped coriander
2 Tbls honey ?
2 tsp basil, chopped
2 tsp tamarind paste

METHOD:

Combine all the marinade ingredients together.
Place beef strips into marinade and chill for 2 hours.
Stir-fry drained beef in a wok until almost cooked.
Add the rest of the marinade, cook for 2 minutes.
Serve with vegetables ?

VEGETABLES:
2 cups red peppers, julienned
1 cup snap peas
2 cups baby spinach
1 cup onion, wedges
150 g bamboo shoots, drained
3 tsp soya sauce
4 tsp sesame oil
1 Tbls toasted sesame seeds
Salt and pepper

METHOD:

Combine all the ingredients together.
Slow to marinate for an hour. Stir-fry veggies for 2-3 minutes.
Adjust seasoning.
Garnish with coriander.

Recipe Credit: Ma’m Dorah Sitole

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