A tale of two best friends on opposite sides of the world and their quest to cook everything from
Stephanie Alexander's 'The Cook's Companion'

Monday, August 23, 2010

Thai Beef Salad

Thai Beef Salad

On the weekend, hubby came back from 2 weeks overseas. This was great as I was sick of talking to myself and making dinners for one. With all the family and work functions he'd be going to, he was craving something light to eat. I flicked around the book and came across the recipe for Thai Beef Salad. I've made Thai Beef Salad before, but have always made it up as I went along. It always turns out pretty much the same, so I thought that by following a recipe, I could see if there are improvements to my usual one to be made.

Surprisingly, this was heaps nicer than the one I usually make! Surprising as I thought the one I usually make was pretty good, but this was fantastic! The marinade gave the steak an extra flavour boost and made it taste more bbq'd, and the additions of garlic and spring onion to the dressing really pepped it up!

Thai Beef Salad (Printable Recipe)
adapted from Stephanie's Thai Style Beef Salad, pg 157
serves 2

1 x 400g rump steak
2 spring onions, finely sliced
1 capsicum, chopped
2 tomatoes, chopped
1 small cucumber, cut into quarters and sliced
handful mint leaves, chopped
handful coriander leaves (I use the stems too), chopped
handful cashews (peanuts would be nice too), toasted
your choice of noodles (I used 2 cakes wholewheat egg noodles)

2 tbsp peanut oil
1 tbsp fish sauce
1 tbsp oyster sauce

2 tsp brown sugar
1 spring onion, finely minced
1 small red chilli, finely chopped
1 large clove garlic, finely minced
1 tbsp fish sauce
juice of 1 lime, or half a lemon

Mix marinade ingredients and pour over steak in a shallow dish. Turn the steak over to make sure both sides are coated and cover and refridgerate overnight.

Combine all dressing ingredients in a bowl, leaving to let sugar dissolve. Taste for balance and adjust with more sugar, fish sauce, or lime juice as needed.

Toast cashews if using. Heat a saucepan of water for the noodles.

For the steak, heat a fry pan, griddle or bbq to very hot and grill steak for a few minutes each side, or to suit. Move to a clean board and rest for a few minutes. While the steak is resting, cook the noodles as per packet instructions (mine took 2 minutes). Slice steak into strips.

Drain noodles and add to a large bowl with all remaining salad ingredients. Pour dressing over and toss well. Divide salad among 2 bowls and top with steak. Pour over any dressing left in the bottom of the bowl. Sprinkle over cashews.

It was definitely worth the extra effort to marinate the steak and to finely mince all the ingredients for the dressing. I will definitely be following this recipe again.

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