Sauteed Beef Marinade
Description
This Thai sauce features Tablespoons oil, Teaspoons freshly squeezed, Ib (1 kg) top round beef, Cups (2 liters) coconut milk, Salam leaves. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Bring 5 quarts (5 liters) of lightly salted water to a boil in stockpot.
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Add beef and boil for approxi- mately 1 hour until very tender.
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Remove from stock.
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Meat must be so tender that its fibers separate very easily.
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Reserve stock.
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Pound meat until flat and shred by hand
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Place garlic, coriander, palm sugar, red chilies, laos, dried shrimp paste, cloves, salt, and pepper in a food processor and puree coarsely, or grind in a stone mortar.
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Heat oil in heavy saucepan and saute the marinade for 2 minutes over medium heat.
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Add shredded beef, mix well and saute until dry.
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Season with lime juice.
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Remove from heat and allow to cool.
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Serve at room tempera- ture with steamed rice.
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Do not be tem pted to use a food processor to shred the meat; you wi ll obtain the correct texture only by shredding the meat with your fi ngers or a fork.
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This is one of the most popular Padang dishes from (made from 2 coconuts if using freshly grated coconut)
Nutrition Facts
Servings 5 quarts
- Amount Per Serving
- Calories 2217.5kcal
- % Daily Value *
- Total Fat 117.5g181%
- Saturated Fat 88.9g445%
- Cholesterol 0.0mg0%
- Sodium 101.3mg5%
- Total Carbohydrate 297.4g100%
- Dietary Fiber 38.0g152%
- Sugars 17.7g
- Protein 25.1g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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