Thai Braised Beef With Spinach and Leeks

A community recipe by ella2

Not tested or verified by Nigella.com

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Introduction

This is from The Essential Asian Cookbook (Murdoch Books). Because my veggie shop sells pretty hefty coriander plants, I just use two roots and chop up whatever leaves and stalks are attached to the tops. I also substitute baby spinach for the spinach leaves and serve with lime wedges rather than drizzle over the juice because peopleâ€™s tastes vary. The beef is meltingly tender cooked like this â€“ absolutely yummy.

Ingredients

Serves: 4.

14 ounces beef (fillet, or 4 1-inch thick fillet steaks)
2 tablespoons light soy sauce
2 tablespoons thai fish sauce (nam pla)
3 tablespoons oil
4 cilantro stalks (finely chopped)
¼ cup cilantro (chopped - leaves and stems)
2 teaspoons cracked black pepper
2 cloves garlic (crushed)
1 tablespoon soft brown sugar
½ cup water
1 leek (sliced)
20 spinach leaves
¼ cup lime juice

Method

Thai Braised Beef With Spinach and Leeks is a community recipe submitted by ella2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Slice the beef fillet into 1-inch-thick steaks.

Put the soy sauce, fish sauce, 1 tbsp oil, coriander, peppercorns, garlic and sugar in a food processor and process till smooth.

Pour the marinade over the beef, cover and refrigerate at least 2 hours or overnight.

Drain the beef, reserving the marinade. Heat 1tbsp oil in a wok or large fry pan, add the steaks and brown well on each side. Add the marinade and water, reduce the heat and simmer for 8 mins. Remove the meat and keep warm.

Simmer the sauce for 10 mins; set aside.

Slice the beef into bite-sized pieces. Heat the remaining oil in a wok or pan, add the leek and stir-fry for 2 mins over medium heat. Add spinach and cook for 30 secs. Put the leek and spinach on a serving plate and arrange the meat on top.

Pour the sauce over the meat and drizzle with lime juice to taste. Serve garnished with fresh chilli slices if you wish.