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1 LB Beef Cut Across The Grain In Thin Slices
1/2 To 1 Pound Spinach
1/4 Cup Roasted Peanuts
3 Cups Thai Kitchen Coconut Milk
1 Tbs. Thai Kitchen Fish Sauce
2 Tbs. Palm Or Brown Sugar
1 Tbs. Tamarind Sauce
2-3 Tbs. Thai Kitchen Roasted Red Chili Paste
5 Tbs. Corn Starch, Mixed With 2-4 Tbs. Cold Water

Smash Peanuts With Roasted Red Chili Paste And Set Aside. In A Wok, Bring
Coconut Milk To A Boil. Add Chili Paste And Peanut Mixture, Stirring
Often, Until Fully Incorporated. Add Fish Sauce, Palm Sugar, And Tamarind
Sauce. Allow Mixture To Simmer Then Ad d Corn Starch And Stir Constantly
Until Mixture Thickens, Steam Spinach Just Before Serving, And Keep Warm.
Stir Fry Beef And Set Aside. Arrange Spinach On A Platter. Place Beef On
Top Of Spinach And Pour Peanut Sauce Over The Top. Serve Immediately.
 
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