1 tablespoon of green peppercorns, crushed a little
3 lemongrass stems (only the white part), in very thin slices
4 cloves of garlic, majados
3 tablespoons oil
1/4 teaspoon with freshly ground black pepper
250 g of ricecreed
125 cherry tomatoes g, in halves
4 spring onions, chopped
2 spoonfuls of lime juice
Cut the sirloin into thin slices and put in a bowl with the pepper beans, garlic, lemongrass, 2 tablespoons oil, salt and ground pepper. Mix well to combine, cover it and store it in the refrigerator 30 minutes.
Meanwhile, separate the rice leaves from their stems and cut these into pieces. Wash the leaves and stems thoroughly and drain the water; spread the borro leaves in a bowl and place the split tomatoes on top of it in half.
Heat the remaining oil in a wok or thick-bottomed frying pan until it starts to smoke. Pour in the meat mixture and sauté it quickly so that the meat is barely made. Mix the spring onion with the bed and take it all out of the pan. Place in the center of the watercress and pour over the lime juice. Serve it immediately, good.
The meat is best cut into thin slices if partially frozen.
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