Eye fillet steak in jungle curry.. thai style!
Created using left-over sauces, kaffir lime leaves and cashew nuts whilst moving house!
Slice the eye fillet into bite-sized pieces, season with salt and pepper and the shiao shing wine, leave to marinate 20 min, stirring occasionally.
Partially cook the carrots in beef broth, take out and set aside.
Partially cook the beans in the remaining beef broth (you may need to add some water to just cover the beans) and then set aside. Reserve beef broth too.
Heat oil in a heavy bottom pot and add beef pieces and cook in two batches (don't overcrowd the pot). 1 minute for the first side, 30 seconds for the other.
Take out and set aside.
In the same pot, with remaining oil, add the sechallots, garlic, ginger, scallions ans kaffir lime leaves with a twist of salt and pepper.
Sweat for a few minutes.
Add green capsicum pepper and tomatoes. Sweat.
Add carrots, green beans and thawed green peas followed by sauce of combined oyster sauce, soy sauce, lime juice and brown sugar.
Add the reserved beef broth followed by the cooked eye fillet steak.
Finally stir through cilantro, cashews and finally the apple juice.
Serve with freshly steamed jasmine rice (infused with cilantro roots and kaffir lime leaves) and eat by candle light using a cardboard box for a table!!!
Last meal in the old house!! Yum!!!!
Trending This Week