Spicy Beef with Potato


serves 4

  • 1 lb / 450 g beef fillet
  • 2 tbsp. Thai soy sauce
  • 2 tbsp. fish sauce
  • 2 tbsp. vegetable or peanut oil
  • 3-4 cilantro roots, chopped
  • 1 tbsp. crushed black peppercorns
  • 2 garlic cloves, chopped
  • 1 tbsp. jaggery or soft light brown sugar
  • 12 oz / 350 g potatoes, diced
  • 1/4 pint / 150 ml / 2/3 cup water
  • bunch of scallions, chopped
  • 8 oz / 225 g / 5 cups of baby spinach leaves
  • cooked rice or noodles, to serve

( Cooking Conversions )


Cut the beef into thick slices and place in a shallow dish. Put the soy sauce, fish sauce, 1 tablespoon of the oil, the cilantro roots, peppercorns, garlic, and sugar in a food processor and process to a thick paste. Scrape the paste into the dish and toss the beef to coat. Cover with plastic wrap and set aside to marinate in the refrigerator for at least 3 hours, preferably overnight.

Heat the remaining oil in a wok. Lift the beef out of the marinade, reserving the marinade, and cook for 3-4 minutes on each side, until browned. Add the reserved marinade and the potatoes with the mesured water and gradually bring to a boil. Let simmer for 6-8 minutes, or until the potatoes are tender.

Add the scallions and spinach. Cook gently until the greens have wilted. Serve immediately with rice or noodles.

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