INGREDIENTS:
- 1 1/2 lb round steak, partially frozen, sliced into thin strips
- Salt and pepper
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 2 tbsp peanut oil
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 2 leeks, sliced and rinsed of grit
- 4 – 5 whole Thai chillies
- 1 tbsp five spice powder
- 2 medium size sweet potatoes, halved and sliced
- 2 cans beef broth
- 2 tbsp soy sauce
- 5 oz baby spinach
- 3 bundles of cooked dry udon noodles
- Mix the beef strips with salt, pepper, garlic and ginger pastes then set aside for about 30 minutes.
- Heat the peanut oil in a large skillet, add the beef and stir fry medium rare. Remove from the skillet and set aside.
- Add the remaining garlic and ginger pastes to the skillet with the leeks and chillies. Stir fry until the leeks are tender. Stir in the five spice powder and continue to cook for about a minute. Add the sweet potatoes, broth and soy sauce, bring to a boil and simmer about 5 minutes. Add the reserved beef and continue to simmer for an additional 5 minutes. Stir in the spinach until wilted and remove the skillet from the flame.
- Serve with noodles and hard boiled eggs if desired.
Source: Cooking Sens
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