Beef kee mao w konjac fettucine

Ingredients serves 2

300 g grass fed beef cubed

1 tablespoon Thai oyster sauce

1 tablespoon light soy sauce

1 tablespoon fish sauce

1 tablespoon dark soy

1 palm sugar cube

1 teaspoon organic garlic

1 packet konjac fettuccine

1 organic egg beaten

1 green shallot sliced on diagonal

1 Organic carrot sliced on diagonal

1 slice wombok sliced

Juice of 1 lime

1 small tin beansprouts drained

1 tablespoon organic mothers earth apple cider vinegar

1 handful Thai basil

 

Method

Place beef and the sauces in a skillet or wok

stirfry until beef is brown

then add remaining ingredients except Fettuccine and basil

and stir fry 2 to 3 minutes. Make sure it is all mixed through with the sauce.

Nb* do not add fettuccine until the end but you must Drain it under water in sieve when removal from the packet before adding.