Join us at Admiral Cheng Ho for an incredible 10 course vegan, gluten-free Thai degustation by ex Monk Bodhi Dharma chef Saruttaya Lakchai (Na) from Chef Na's Plant-Based Kitchen Pty Ltd on Friday, September 8 :) We will be donating 10% of all takings to Animals Australia. The menu will be fully vegan, gluten-free, onion and garlic free.
To book, please go to www.monkbd.com.au/thai #vegan#glutenfree#nogarlicnoonions#ビーガン#철저한채식주의자#素食主义者 💕🙏🏻
Marinate the beef strips with 1/2 cup olive oil - 1/2 cup white vinegar- salt, pepper, cinnamon, 7 spices - messke for at least 4 hours
Heat a large pot and add the marinated beef and cook until browned, then add onions and tomatoes untill they are tender
Meanwhile prepare the sauce by mixing tahini paste, lemon juice and water(make sure it's a bit loose because it will thicken while cooking)
Once the onion are tender add the sauce and leave to simmer for 5 mins or I till the sauce thickens.
Sprinkle some chopped parsley and serve immediately