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Thai Braised Beef With Spinach and Leeks

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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 people’s tastes vary. The beef is meltingly tender cooked like this – absolutely yummy.


Serves: 4.

  • 14 ounces beef (fillet, or 4 1-inch thick fillet steaks)
  • 2 tablespoons light soy sauce
  • 2 tablespoons thai fish sauce (nam pla)
  • 3 tablespoons oil
  • 4 cilantro stalks (finely chopped)
  • ¼ cup cilantro (chopped - leaves and stems)
  • 2 teaspoons cracked black pepper
  • 2 cloves garlic (crushed)
  • 1 tablespoon soft brown sugar
  • ½ cup water
  • 1 leek (sliced)
  • 20 spinach leaves
  • ¼ cup lime juice


Thai Braised Beef With Spinach and Leeks is a community recipe submitted by ella2 and has not been tested by so we are not able to answer questions regarding this recipe.

  • Slice the beef fillet into 1-inch-thick steaks.
  • Put the soy sauce, fish sauce, 1 tbsp oil, coriander, peppercorns, garlic and sugar in a food processor and process till smooth.
  • Pour the marinade over the beef, cover and refrigerate at least 2 hours or overnight.
  • Drain the beef, reserving the marinade. Heat 1tbsp oil in a wok or large fry pan, add the steaks and brown well on each side. Add the marinade and water, reduce the heat and simmer for 8 mins. Remove the meat and keep warm.
  • Simmer the sauce for 10 mins; set aside.
  • Slice the beef into bite-sized pieces. Heat the remaining oil in a wok or pan, add the leek and stir-fry for 2 mins over medium heat. Add spinach and cook for 30 secs. Put the leek and spinach on a serving plate and arrange the meat on top.
  • Pour the sauce over the meat and drizzle with lime juice to taste. Serve garnished with fresh chilli slices if you wish.
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