Sticky Chilli Ginger Welsh Beef

Ingredients

• 225g (8oz) Lean Welsh Beef rump steak, cut into thin strips
• 15ml (1tbsp) Vegetable oil
• 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

1. 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.
2. Add to the pan the lemongrass, chilli, ginger, sugar, soy, fish sauce, sweet chilli sauce and juice and rind of lime.
3. Cook for about 5 minutes until sticky and reduced.
4. 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.

Recipe Information

• Serves –2
• Cooking Time – 10 minutes approx.