Thai beef in Lemon Sauce

A Thai recipe found in “Spesialiteter fra 30 Land”
(Specialities from 30 countries) by Annette Wolter
published by Norsk Kunstforlag in 1977

Thai beef in Lemon Sauce

Preparation: About 10 minutes
Marinering: About 12 hours
Preparation: About 15 minutes
Cooking time: About 1 1/2 hour.

For 4 servings you need:
1 kg [2,2 lb] sliced ​​beef (stew meat)
1 large onion
3 bell peppers
juice of 3 lemons
some strips of fresh ginger or 1 teaspoon of ginger powder
1 teaspoon salt
5 small onions
3 garlic cloves
4 tablespoons oil
1/4 l [0,5 pt] broth (from cubes or powder)
8 tomatoes


Prepare this:

Cut the meat into pieces. Peel and chop the big onion. Remove the stalk and seeds from the bell pepper and cut them into small pieces. Squeeze the juice of the lemons.

[2] Mix the onions, peppers, salt, ginger and lemon juice. pour this marinade over the meat, cover with plastic wraps and leave overnight.

Here’s how to proceed:

Peel and chop the small onions and garlic. Heat the oil and fry the onions until they have turned transparent. Add the meat with the marinade. Add some broth if necessary and allow the dish to simmer over mild heat for about 1 1/2 hour until the meat is tender.

[2] Dip the tomatoes in boling water and peel them, remove the seeds and chop them into pieces. Put the tomatoes in the saucepan just before serving letting them get warmed up.