This is from The Essential Asian Cookbook (Murdoch Books). Because my veggie shop sells pretty hefty coriander plants, I just use two roots and chop up whatever leaves and stalks are attached to the tops. I also substitute baby spinach for the spinach leaves and serve with lime wedges rather than drizzle over the juice because peopleâ€™s tastes vary. The beef is meltingly tender cooked like this â€“ absolutely yummy.
Recipe posted by ella2