Thai Steamed Beef

Ingredients:

5 g Thyme, fresh

5 g Rosemary, fresh

5 g Oregano, fresh

150 g Beef silver label

Vegetables:

60 g Pepper, green

60 g Pepper, yellow

50 g Tomatoes, cherry

60 g Pepper, red

Dry all of the vegetables in the oven and peel the skin (except for the cherry tomatoes)

Ingredients for the Sauce:

15 g margarine (low fat)

5 g Flour

70 ml Milk low fat

10 ml Wine, white

10 ml Milk, butter

2 g Peppercorn, pink

10 ml Orange juice, fresh

Ingredients for topping:

60 g Rice, Thai

60 g Rice, brown

Cooking Instructions:

Method for the day before: Cut the fresh herbs very fine and marinate the tenderloin (2 pieces) one day before.

Next Day:

Method for the vegetables: Reheat the oven on 170 C and then put the red, yellow and green pepper in the oven. Turn the peppers every 15 minutes. Peel the skin of the peppers and cut it into long small strips. Wash the cherry tomato and cut them in half. Just pan fry it in very little olive oil and add pepper and salt to it.

Making the Rice: Cook white rice in the rice boiler and do the same with the brown rice.

Making the Sauce: Cook the low fat milk with the orange juice, white wine and red pepper corn till you get a nice smooth taste from the sauce. Add pepper and salt to it. Mix the margarine and flour together and then add this mixer to the hot sauce. Stir and leave to cook for 2 more minutes. If the sauce is not too thick add more margarine/flour mix to it. But it has to cook for at least 2 minutes, other wise you will get a flour taste in to your sauce.

Preparing The Meat: After marinating the meat for one day, prepare the steam pan. Place the 2 pieces of Tenderloin in it (on a small plate). Let this steam untill you like to taste (rare, medium or well done.) Rare will take 3 minutes, medium 4.5 minutes and well done 6 minutes. While you steam the beef keep the sauce warm and pan fry the vegetables. Put the rice on the plate when the beef is ready. Then add the rest of the dish.

#thailand #beef