Last updated on May 9th, 2018 at 11:42 am

Thai recipe for Spicy Beef Stirfry with mint and basil – full of clean and healthy flavours, without any gluten or dairy.

2 Teaspoons Tamarind Paste
Juice of Half a Lime
Squeeze of Soya Sauce (Gluten Free)
1 Teaspoon Turmeric
3 – 4 Teaspoons Palm Sugar or Fructose
1 Teaspoon Chilli Flakes or a Diced Red Chilli – Seeds Removed (Can Adjust the Measurements)
1 Knob Ginger, Grated
2 Teaspoons Fish Sauce
Sesame Oil (I used an unsmoked one from Dischem) – for marinating and frying
1/2kg Beef Strips or Beef Shin Cut into Strips
1 Onion Finely Sliced
1 Red Pepper, Sliced
1 Packet Baby Stem Broccoli
2 Handfuls Fresh Mint
2 Handfuls Fresh Thai Basil (or Normal Basil)
1 Handful Mung Bean Sprouts
Salt and Pepper to Taste
Jasmine Rice for Serving

How to
Marinade beef in tamarind paste, lime juice, soya sauce, turmeric, palm sugar, chilli, ginger, fish sauce and a glug of sesame oil for a minimum of 20 minutes (1 – 2 hours would be better)

Heat wok or frying pan

Fry onion in a drop of sesame oil until golden

Slowly add the beef, browning each piece as you go – you may need to add more oil

If you prefer a more saucy consistency – add a drop of water at this stage

Add a handful of mint and basil and mix through

Taste – you should have an equal balance of sweet, salty, sour, spicy and bitter – if not, adjust the flavours

Quickly add the red pepper and broccoli and cook through

Toss the mung bean sprouts through the beef mixture

Add salt and pepper if desired

Should be cooked in about 10 minutes

Serve with jasmine rice with an extra sprinkling of mint and basil

Recipe kindly provided by Leaine’s Kitchen, a food blog catering for people with allergies to dairy, gluten, yeast and eggs.

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