I travelled to Yunnan Province with my husband William to visit a South African friend who had had an accident and broken his shoulder. To cheer him up we took him for dinner at his favourite restaurant. We had a dish made from Yak meat with intense pepper mint and chili flavours. I enjoyed this dish but thought it could be improved by being less greasy and with lighter, fresher flavouring. I have adapted the dish by using beef instead of Yak and by not deep frying the herbs and spices, so although my inspiration is from Yunnan, the resulting dish is considerably different.
100 gr beef
2 cloves of garlic
1 piece of fresh ginger
2 pieces spring onion
20 gr mint
10 dried red chilies
Chicken stock (dried)
Slice the meat into thin pieces following the grain of the meat
Chop finely garlic and ginger
Cut spring onions into 1 inch long pieces
Cut red chilies in half
- Marinade the beef with ¼ tsp salt, ½ tsp rice wine, ½ tsp soy sauce, a little bit of water. Mix everything and leave it for 5 minutes
- Meanwhile heat the wok with 3 tbsp of oil and with stir fry the beef on a high heat. When slightly brown take out and leave aside.
- Turn the heat down low. Add garlic, ginger and dried chilies to the wok. Cook gently for a few minutes
- Add mint and beef, and increase the heat for another few minutes.
- Turn the heat back to low and season the dish with ½ tsp salt, 1 tsp soy sauce, 1 tsp of chicken stock
- Put in all the spring onions and serve.