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Spicy beef with mint and thai basil

Recipe from: 29 july 2010

Ingredients 17
Servings 2
Time 10 mins


  • 2
    tamarind paste
  • Juice of half a lime
  • Squeeze of soya sauce (gluten free)
  • 1
  • 3-4
    palm sugar or fructose
  • 1
    knob ginger, grated
  • 2
    fish sauce
  • Sesame oil
  • 1/2
    beef strips or beef shin cut into strips
  • 1
    onion finely sliced
  • 1
    red pepper, sliced
  • 1
    packet baby stem broccoli
  • 2
    fresh mint
  • 2
    fresh thai basil (or normal basil)
  • 1
    mung bean sprouts
  • Salt and pepper to taste
  • Jasmine rice for serving


30 mins
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.

For more of Leaine's Kitchen recipes click here...

Read more on: beef

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