For the sauce
11/2 lemon grass stems
1 tsp mild red chilli, deseeded
2.5cm (1in) chunk root ginger, peeled 3 medium garlic cloves
1/2 tbsp tamarind paste
1 tbsp coconut oil or mild or medium (not extra virgin) olive oil
600g (1lb 5oz) good quality steak, cut into strips 2 tbsp nam pla or Thai fish sauce
1 tbsp fresh lime juice
- Remove the tough outer layers from the lemon grass and soak the soft inner core in boiling water for 5 minutes to get maximum flavour.
- Blend the lemon grass and other sauce ingredients together until well
- Heat the oil in a wok or large frying pan until very hot, then add the beef and the blended Cook on a high heat for a minute or so, until the meat is seared.
- Add the fish sauce and lime juice, stir and
Gluten-free, wheat-free, dairy-free
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.