Fragrant Beef Cooked In Mint And Spinach Leaves Recipes

Steps:

• In a large bowl, mix the five-spice powder, curry, turmeric, sugar, soy sauce, lemongrass, garlic, pepper and salt. Add the beef and pork and mix well. Set aside to marinate for 30 minutes.
• Meanwhile, bring a kettle half full of water to a boil. Place the mint in a mesh strainer and dip the strainer into the boiling water for 30 seconds. Immediately plunge the leaves into a bowl of cold water.
• Bring the water back to a boil and add the spinach. Cook for 30 seconds, or until just wilted and bright green. Immediately drain the leaves and plunge them into a bowl of cold water. When the spinach and mint are cool, drain and pat dry with paper towels.
• Preheat the broiler. Form the meat into balls a little smaller than golf balls. (You should have about 32.) Elongate the balls slightly into football shapes. Press 5 or 6 mint leaves over the surface of each piece and wrap in a spinach leaf.
• Lightly oil a baking sheet, place the wrapped meat on it and broil until the leaves are evenly browned and the meat is cooked through, 6 to 7 minutes. Serve hot with spicy star-fruit salad (see recipe).

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, 2 minutes. Add the shallots and bell pepper and cook 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently, until the meat is cooked through and the vegetables are tender, about 3 minutes.
• Remove the skillet from the heat and stir in the basil and mint until wilted. Serve over rice.

Steps:

• In a large bowl, combine the five-spice powder, curry powder, turmeric, sugar, soy sauce, lemon grass, garlic, pepper and salt, and mix well. Add the beef and pork, and use your hands to thoroughly combine it with the spice mixture. Set aside to marinate for 30 minutes.
• Meanwhile, bring a large pot half full of water to a boil. Place the mint leaves in a mesh strainer, and dip the strainer into the boiling water for 30 seconds. Immediately plunge the leaves into a bowl of cold water.
• Bring water back to a boil, and add the spinach leaves. Cook for 30 seconds, or until leaves are just wilted and bright green. Immediately drain leaves, and plunge them into another bowl of cold water. When spinach and mint are cool, drain, and pat them between layers of paper towel to dry.
• Preheat the broiler. Form the meat into balls a little smaller than golf balls (you should have about 32). Elongate the balls slightly so that they are football-shaped. Press 5 or 6 mint leaves over the surface of each piece, and then wrap each in a spinach leaf. Place the wrapped pieces on a baking sheet drizzled with vegetable oil, and broil until the leaves are evenly browned and the meat inside is cooked through, about 6 to 7 minutes. Serve hot.

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.

Steps:

• Season sirloin with salt and pepper. Heat a large, wide shallow pan over medium-high heat. Swirl in 1 tablespoon oil, add steak in a single layer, and cook, turning a few times, until browned and medium-rare, about 5 minutes. Transfer to a plate.
• Add remaining 1 tablespoon oil to pan and cook vegetables, stirring occasionally, until onion is golden in places, about 5 minutes. Stir in tomato paste and cook 1 minute. Add spices and cook until fragrant, 15 seconds. Add broth; bring to a simmer. Cover, reduce heat, and simmer until carrots are crisp-tender, about 10 minutes. Return sirloin and any accumulated juices to pan; cook until warmed through, about 1 minute. Remove from heat. Season with salt and pepper; sprinkle with mint. Serve over couscous.