Name: Spicy beef with mint and thai basil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Beef
Ingredients: 2 tsp tamarind paste; lime halved, juice only; soya sauce gluten-free; 1 tsp turmeric; 3-4 tsp palm sugar or fructose; 1 fresh ginger knob, grated; 2 tsp fish sauce; sesame oil; 1/2 kg beef strips; 1 onion thinly sliced; 1 red pepper sliced; 1 broccoli baby stem; 2 handful fresh mint; 2 handful fresh basil Thai variety; 1 handful mung bean sprouts; salt and freshly ground black pepper to taste; rice jasmine, to serve

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Ingredients (17)

2 tsp	tamarind — paste
	lime — halved, juice only
	soya sauce — gluten-free
1 tsp	turmeric
3-4 tsp	palm sugar — or fructose
1	fresh ginger — knob, grated
2 tsp	fish sauce
	sesame oil
1/2 kg	beef — strips
1	onion — thinly sliced
1	red pepper — sliced
1	broccoli — baby stem
2 handful	fresh mint
2 handful	fresh basil — Thai variety
1 handful	mung bean sprouts
	salt and freshly ground black pepper — to taste
	rice — jasmine, to serve

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Method:

Marinade beef in tamarind paste, lime juice, soya sauce, turmeric, palm sugar, chilli, ginger, fish sauce and a glug of sesame oil for a minimum of 20 minutes (1 – 2 hours would be better).

Heat wok or frying pan.

Fry onion in a drop of sesame oil until golden.

Slowly add the beef, browning each piece as you go – you may need to add more oil.

If you prefer a more saucy consistency, add a drop of water at this stage.

Add a handful of mint and basil and mix through.

You should have an equal balance of sweet, salty, sour, spicy and bitter – if not, adjust the flavours.

Quickly add the red pepper and broccoli and cook through.

Toss the mung bean sprouts through the beef mixture.

Add salt and pepper if desired.

Should be cooked in about 10 minutes.

Serve with jasmine rice with an extra sprinkling of mint and basil.

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