for 4 person

Marinade

4 tbsp	soy sauce
2 tbsp	sesame oil
2 tbsp	liquid honey
1 tbsp	sesame seeds
1	shallot, finely chopped
2	garlic cloves, squeezed
2 stick	lemongrass, core finely chopped
½ tsp	chilli flakes
500 g	beef rump, cut into thin slices

Carrot salad

1	organic lime, grated zest and the juice
1 tbsp	white wine vinegar
2 tbsp	sesame oil
1 tbsp	soy sauce
1 tbsp	sesame seeds
400 g	carrots, cut into thin slices
1	apple, cut into thin slices
1 bunch	mixed herbs (e.g. coriander, Thai basil, mint), leaves torn off
1	red chilli, deseeded, cut into rings

Rice

250 g	jasmine rice
4 dl	water
2	lime leaves (Citrus hystrix) (Thai Kit) (Thai-Kit)

Beef and mushrooms

2 tbsp	oil
200 g	shiitake mushrooms, cut into strips
1	organic lime, cut into wedges

How it's done

Marinade

Combine the soy sauce with all the other ingredients up to and including the chilli flakes. Place the strips of beef in the marinade, cover and chill for approx. 1 hr.

Carrot salad

In a bowl, mix the lime zest and juice with all the other ingredients up to and including the sesame seeds. Mix in the carrots, apple, herbs and chilli.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water, kaffir lime leaves and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

Beef and mushrooms

Heat the oil in a frying pan. Fry the mushrooms for approx. 3 mins., remove from the pan. Remove the meat from the marinade, fry in the same pan for approx. 2 mins., turning occasionally. Remove, return the mushrooms and marinade to the pan, reduce for approx. 3 mins., add the meat and cook for approx. 1 min. Plate up the rice and carrot salad with the meat. Serve with the lime wedges.

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