- 500 grams Beef silverside, cut into 2 cm cubes
- 1 teaspoon Sichuan pepper
- 200 milliliters Coconut milk
- 5 tablespoons Spring Onion, finely sliced
- 1 teaspoon Peanut oil
- Fresh coriander leaves, for garnish
- Fresh red chili, seeded and finely sliced for garnish
- 1 Makut lime leaf, finely sliced for garnish
- The Herb paste
- 1 tablespoon Ginger, chopped
- 3 cloves Garlic, chopped
- 2 Dried red chili
- 1 teaspoon Sichuan peppercorns, lightly toasted
- 2 Spring Onion, sliced
- 2 Makut (Thai) Lime Leaves, very finely sliced
- 3 tablespoons Fresh Corriander stalks and roots, chopped
- Brown the meat in a pan with a little peanut oil. Remove. Add the coconut milk and Sichuan pepper and bring to a boil. Add the meat, and cook until soft and tender. Remove from heat.
- To make the herb paste: Combine the fresh ingredients with the peppercorns and a little salt in a heavy pestle and mortar and pound to a fine paste.
- Then add the cooked meat and pound until the herbal flavours are well incorporated into the meat. The meat should be broken down, but not completely pulverized.
- Add the finely sliced spring onion to a serving bowl and add the pounded meat. Taste for flavour. Add salt if needed.
- If the meat is too dry, add a little of the coconut milk in which the meat was braised. Serve at room temperature.
- Alternatively, add some coconut milk and warm the meat in a pan. Serve with chopped coriander leaves, and very finely sliced red chili and makut lime leaf as garnish.