Cook Book Recipe

Ingredients

2-tablespoon peanut oil
500g- beef fillets or lean rump, thinly sliced
2-clove garlic, crushed
¼- cup (15g) finely chopped fresh coriander roots and stems
1-tablepoon grated palm sugar1/3 cup (80ml) limejuice
2-tablespoons fish sauce2-small red chillies, 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
¼- cup (40g) chopped roasted peanuts

Procedure

1. Heat a wok until very hot, add half the oil and swirl to coat. Add half the beef and cook for 1-2 minutes, or until medium rare. Remove. Repeat with remaining oil and beef
2. Place the garlic, coriander, palm sugar, limejuice, fish sauce, ¼ teaspoon ground white pepper and ¼ teaspoon salt in a bowl, and stir until all the sugar has dissolved. Add the chilli and shallots, and mix well.
3. Pour the sauce over the beef while still hot, mix well, and then cool to room temperature
4. In a separate bowl, too together the cucumber and mint leaves, and refrigerate until required
5. Place the cucumber and mint on a serving platter, and top with the beef, bean sprouts and peanuts