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Woman's Hour 大象传媒 Radio 4 |
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Beef or Venison Koi SaaIngredients1/2 lb beef sirloin, rib-eye steak or venison fillet, very thinly sliced in 2.5cm pieces 1 tablespoon fish sauce 2 stalks lemon grass, finely chopped 2 spring onions, green bits only, finley chopped (reserve one half for later) 1 dash of oil 1 clove of garlic, peeled and finely sliced A dash or two of light soy sauce 1 large handful mint leaves Method Marinate the beef with the fish sauce, lemon grass and half the chopped spring onions for 1/2 hour - 24 hours. (If using venison fillet, marinate for a couple of days) Heat the oil in the wok on a high heat and fry the sliced garlic until golden and just crispy. Remove and reserve. Add the marinated beef/venison and the soy sauce and toss for 1-3 minutes on the highest heat. The wok must be very hot. The meat should be seared brown on the outside and very rare on the inside and there should be some juice. Remove from the wok and toss with the fried garlic, mint leaves and remaining spring onions. Serve immediately with rice. Reproduced by kind permission of聽 Natacha Du Pont De Bie . Back to the recipe page |
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