About a week ago I made Thai Beef Salad for dinner. The first step was to marinate some thinly sliced beef which was done the day before. I did not not have a recipe for the marinade but it did include lime juice, olive oil and fresh chillies.
On the night I quickly pan-fried the beef before adding it to the salad. The meal was truly delicious.
However, the essence of this post is the residue that remained in the pan. After dinner I added a cup of water to the pan and heated it gently to lift the remnants of beef marinade. This resulted in a rich and tasty ‘stock’ which I allowed to cool and then froze.
Today I thawed this to make gravy. All that was required was a sprinkle of herb salt and 1 tablespoon of arrowroot blended with a little water and I had a delicious gravy.
A simple yet tasty meal – sausages with mash, peas and carrots topped with gravy made from last week’s pan residue.