Thai style beef cooked in a fragrant broth Recipe

Thinly sliced beef with beansprouts, mint, bail and peanut cooked in a fragrant lemongrass, basil and ginger broth.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Rump steak (200g) : 6 whole
  • Peanut(s) : 30 g
  • Chilli sauce : 50 ml
  • Stick(s) of lemongrass : 1 whole
  • Fresh ginger : 10 g
  • Meat bouillon cubes(s) : 1 whole
  • Basil : 0.5 bunch
  • Fresh mint : 0.5 bunch
  • Soya beansprout(s) : 100 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
Method
  • ETAPE 1

    Peel and finely dice the ginger. Thinly slice the lemongrass. Pick and chop the basil leaves, keeping the two herbs separate and setting the basil stalks to one side. Cut the rump steaks into 40g slices. Roughly chop the peanuts.

  • ETAPE 2

    For the stock: mix together the water, stock, ginger, lemongrass and basil stalks. Place in a wok and bring to the boil.

  • ETAPE 3

    Dress each slice of beef with soy sauce, soy beansprouts, basil, mint and a sprinkling of peanuts. Season with salt, pepper and a little chilli sauce. Roll the beef up and secure with a skewer. Plunge the beef into the stock and cook for 30 seconds.

  • ETAPE 4

    Serve immediately.

Chef's tip

«Try making this recipe using thinly sliced duck breasts as an alternative to the beef.»

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