Sweet Thai Crispy Beef with Coconut Rice (Serves 6)
- 500 g lean beef very finely sliced
- 50 g sesame oil
- 6 cloves of garlic
- ½ c raw sugar
- ½ c mint leaves
- ½ c coriander leaves
- 150 ml fish or soy sauce
- Juice of 7 limes
- Crispy shallots
Combine all the ingredients in a bowl and mix together and leave in the fridge for 2 hours. Drain and reserve the liquid.
In a smoking hot wok, quick fry the beef in small batches and then put this back into the liquid.
For the rice –
Prewash 2 cups of Jasmin Rise and place in a large pot or rice cooker. Mix in 1 ½ cups of coconut milk and 1 ½ cups of water. Cook for 15 mins with the lid on, and keeping the lid on let it rest for a further 15 mins. Fluff up and add in the juice of 2 limes.
Serve a mound of rice on each plate and top with the beef and some crushed peanuts or cashews and some crispy shallots.