Thai Pan with Beef

For the Thai pan with beef, first prepare the marinade.

Mix all ingredients for the marinade. Cut the beef into fine strips and leave to marinate for at least 1 hour.

Then sear beef in a wok and cook for about 3 minutes. Set aside with gravy in a bowl.

Cut spring onion into fine rings. Slice mushrooms, zucchini and carrots diagonally. Rinse mung bean sprouts well.

Sauté the onion in a wok until hot and add the remaining vegetables with the finely chopped pineapple sage and curry powder. Deglaze with leftover marinade and add coconut water, pineapple juice, orange juice and rice, soy or coconut cream (depending on taste) and let it boil down a bit.

Add meat with juice, pineapple pieces and drained bamboo strips. Add cilantro and season with Tabasco to taste and salt and pepper. If it is too thick, dilute with water, coconut water or pineapple juice, etc., and if too thin, mix 1/2 tsp guar gum with a little water.

Then stir in well and let sit for a bit longer.

Garnish the Thai pan with beef on plates with a few leaves of coriander and serve.

Preparation Tip:

Basmati rice goes very well with Thai pan with beef.

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