| Ingredients | Direction |
|---|---|
| 1 lb beef fillet 2 tbsp soy sauce 2 tbsp fish sauce 2 tbsp vegetable or peanut oil 3-4 cilantro chopped 1 tbsp crushed black peppercorns 2 garlic cloves, chopped 1 tbsp jaggery or solft light brown sugar 12 oz potatoes, diced 2/3 cup water bunch of scallions, chopped 5 cups baby spinach cooked rice or noodles, to serve |
1. Cut the beef into thick slices and place in a shallow dish. Put the soy sauce, fish sauce, 1 tablespoon of oil, the cilantro roots, peppercorns, garlic, and sugar in a food processor and process to a thick paste. Scrape the paste into the dish and toss the beef to coat. Cover with plastic wrap and set aside to marinate in the refrigerator for at least 3 hours, and preferably overnight. 2. Heat the remaining oil in a wok. Lift the beef out of the marinade, reserving the marinade, and cook for 3-4 minutes on each side, until browned. Add the reserved marinade and the potatoes with the measured water and gradually bring to a boil. Let simmer for 608 minutes, or until the potatoes are tender. 3. Add the scallions and spinach. cook gently until the greens have wilted. serve immediately with rice or noodles. |