Crafts and Life

Ingredients
1 tablespoon glutinous rice
1 tablespoon oil
1 stem lemon grass, sliced
4 small red chillies, sliced
2 cloves garlic, chopped
1 tablespoon fresh root ginger, grated
460g lean minced beef
Juice 1 lemon
2 tablespoons fish sauce
1 tablespoon fresh coriander, chopped
Method
Place the rice in a wok and dry fry for 5 to 10 minutes until all the grains are golden, shaking the wok as it cooks.
Pour the toasted rice into a pestle and mortar and pound until almost a powder.
Heat the oil in the wok, add the lemon grass, chillies, garlic and ginger and stir fry for 3 minutes.
Add the beef and cook until the meat changes colour, breaking it up as it cooks.
When the meat is cooked sprinkle with the lemon juice and fish sauce. Stir in the ground up rice and cook for 1 minute.
Serve garnished with the chopped coriander and lime wedges.
Serves 4 – Taken from "Thai Cooking, Exciting ideas for Delicious Meals" – Parragon Publishing

Labels: Beef, Oriental, Thai