5cm (2”) Lemongrass stalk, squashed and finely sliced
1 Red chilli, deseeded and finely sliced
5cm (1”) Root ginger, peeled and grated
30ml (2tbsp) Dark brown sugar
10ml (2tsp) Dark soy sauce (non-sweetened)
10ml (2tsp) Fish sauce
5ml (1tsp) Sweet chilli sauce
1 Lime, rind and juice or ½ lime rind and juice
Fresh basil, mint and coriander leaves to serve
Method
Heat the oil in a large wok or frying pan, add the Welsh Beef strips. Brown meat all over on a high heat, this should take about 2-3 minutes.
Add to the pan the lemongrass, chilli, ginger, sugar, soy, fish sauce, sweet chilli sauce and juice and rind of lime.
Cook for about 5 minutes until sticky and reduced.
Place a portion of steamed Thai rice onto each plate, top with a scattering of steamed green beans and pile high with sticky Welsh Beef and fresh whole leaves of basil, mint and coriander leaves.