John Myers
Ingredients for 3 servings:
- 400 g steak(s), beef, almost fat-free
- 1 pineapple, fresh, cut into pieces
- 1 tbsp oil, e.g. sunflower oil
- 3 garlic cloves, finely chopped
- 5 spring onions, cut into rings
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 15 g coriander leaves, fresh, picked
- 15 g mint, fresh, picked
- possibly cane sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Thai recipe, not spicy – super delicious
Freeze the steak slightly, then slice it into very fine strips using a sharp knife. Heat the oil in a wok until very hot and stir-fry the finely chopped garlic and the sliced spring onions for about 1 minute. Remove the garlic and onions, leaving the oil in the wok. In the same wok, stir-fry the meat in 2-3 batches over high heat for 3 minutes each. Reduce the wok temperature. Return all the meat, garlic, and onions to the wok and mix with the fresh pineapple pieces, fish sauce, and lime juice. Salt is unnecessary, as fish sauce will be used instead. Sprinkle with coriander and mint. Serve with basmati rice. Tip: If desired, you can refine the dish with a little cane sugar, sprinkled directly over the meat on the plate.
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