Baby Kato's Note:
Another of my dh's favorites. This dish tastes good and its healthy too. It's best if left to marinate overnight. Again I have modified this recipe to suit my family's taste.
My Private Note
Units: US | Metric
- 1 lb filet of beef, thickly sliced
- 2 tablespoons soya sauce, thai
- 2 tablespoons fish sauce
- 2 tablespoons peanut oil
- 4 cilantro roots, chopped coarsley
- 1 tablespoon black peppercorns, crushed
- 2 garlic cloves, chopped coarsley
- 1 tablespoon brown sugar
- 1 1/2 cups potatoes, diced, peeled
- 2/3 cup water
- 1/2 cup mixed mushrooms, thickly slice
- 4 scallions, chopped coarsley
- 1 cup spinach leaves, baby
- 4 cups rice, steamed, hot
- 1Cut the beef into thick slices.
- 2Add the soya sauce, fish sauce, 1 tbsp oil, cilantro roots, peppercorns, garlic and sugar into a food processor and process into a thick paste.
- 3Coat the beef in the thick paste, cover witih plastic wrap and marinate in the fridge overnight.
- 4Do not discard the marinade.
- 5Heat the oil in wok.
- 6Remove the beef from marinade, reserve marinade and cook the beef in the wok for 5 - 10 minutes until well browned.
- 7Next add the reserved marinade, the potatoes and the water, slowly bring to a boil.
- 8Simmer 6 - 10 minutes until potatoes are tender.
- 9Now add the mushrooms, scallions and spinach simmer gently for 5 minutes.
- 10Serve immediately with steamed rice.
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Nutritional Facts for Thai Spicy Beef With Spinach, Mushroom & Potato
Serving Size: 1 (345 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1681.7
- Calories from Fat 145
- Total Fat 16.1 g
- Saturated Fat 3.0 g
- Cholesterol 0.0 mg
- Sodium 2451.6 mg
- Total Carbohydrate 344.0 g
- Dietary Fiber 10.3 g
- Sugars 9.3 g
- Protein 32.4 g
The following items or measurements are not included:
filet of beef