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Thai Beef

After all the rich foods over the Christmas period we really fancied something light and fragrant for dinner tonight. It seems like you all do too, by the response to the photo I posted on my Facebook page

I served this with green beans and tenderstem broccoli, lightly steamed then tossed in a little sesame oil and sprinkled with sesame seeds. I know Clementine juice probably isn't authentic Thai but to be totally honest I didn't have a lime, so I used the clem and it was amazing.
Thai beef  (serves 2)

300g of Thinly sliced rarely cooked beef (I used the rare middle from yesterdays roast rib of beef) But Sirloin steak would work perfectly too
1 tsp Tom Yum paste (I bought mine from Tesco)

2 cloves of Garlic made into a paste
An inch of Ginger grated (or you can buy a ginger and garlic paste from Tesco also)

A couple of splashes of Fish sauce 

6 tbsp Dark Soy sauce 

6 tbsp Sesame oil 

1 tsb  soft brown Sugar
Juice of half fat a Clementine 
Mix all of the ingredients (except for the beef and 2 tbsp of the sesame oil) together in a large bowl. 

Once well combined add the beef, leave to marinate for at least half an hour.

When you're ready to eat, steam your vegetables, heat the remaining sesame oil in a wok over a really high heat, add the beef and all the remaining marinade, cook on a high heat until the meat is hot but the glaze is still shiny.

With a slotted spoon remove the meat from the wok, add about an egg cup of water to the pan to deglaze, reduce by half then pour over the beef to serve.