Thai Beef Salad
Thai Beef Salad
I modified this recipe quite a lot to make it more similar to one of Will's favourite meals from the Canoe Club in town. Instead of salad salad, they make more of a noodle salad, so that's what i went with.
The sourness of the lime juice went well with the sweetness of the marinade on the meat. I think a tiny little bit of vinegar (maybe apple cider or sushi vinegar) could have been added to the sauce to make it a bit sharper.
I would give this a 6.5/10... it's not my favourite meal, and it doesn't really stand out but it's a good solid meal and I would totally make it again!
No liquor choice tonight, mostly because I had half a bottle of wine and then most of a glass of soju last night before bed. We were listening to "Garlic and Sapphire" (the foodiest book that ever did foodie. Review will follow) and incredibly nibbly. Fruit + nuts + soju = DELICIOUS. Drunk kind of makes most things delicious though. Anyhow.
I kind of forgot to take a picture... these are the leftovers, hence the mucky dish.
1. In 8-inch or 9-inch square glass baking dish, stir 1 tablespoon fish sauce and 1 teaspoon sugar. Add steak, turning to coat; marinate 15 minutes at room temperature or 1 hour in refrigerator, turning occasionally.
I marinated this over night - it was tasty! Mmmm. I got some swank meat because that's all the store I was at had, but it was delicious.
2. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
I made Will cook it on the barbecue. Nom! Crispy on the outside, red on the inside.
3. Meanwhile, from limes, with vegetable peeler, remove peel in 2-inch by 3/4-inch strips. With sharp knife, cut enough peel crosswise into matchstick-thin strips to equal 1 tablespoon. Squeeze limes to equal 3 tablespoons juice. In small bowl, whisk lime juice, oil, crushed red pepper, black pepper, the remaining 1 tablespoon fish sauce, and 1 1/2 teaspoons sugar until blended.
Cut the lime peel suuuuper thin, or it will be crunchier than you want. I think adding the red chili was necessary to make it properly Thai... it wouldn't have been right without it.
4. In large bowl, toss watercress, mint, cilantro, radishes, onion, and lime peel; cover and refrigerate until ready to serve.
Mmmmmm mint! I don't really like watercress or radishes, and I was worried that cilantro would take over so I cut all these out, but YTMV. In retrospect, a little tiny bit of cilantro would have been good.
5. Place steak on hot grill rack. Cover grill and cook steak 10 to 15 minutes for medium-rare or until desired doneness, turning over once. Transfer steak to cutting board; let stand 10 minutes to set juices for easier slicing. Cut steak diagonally into thin strips.
6. Add steak and dressing to watercress mixture and toss until well coated.
I tossed the dressing on the soba noodles and put the steak on top. Because i'm a rebel.
Nutritional Information
(per serving)
Calories 310
Total Fat 23g
Saturated Fat 4g
Cholesterol 73mg
Sodium 295mg
Total Carbohydrate 7g
Dietary Fiber 2g
Sugars --
Protein 28g
Calcium --
original link
I modified this recipe quite a lot to make it more similar to one of Will's favourite meals from the Canoe Club in town. Instead of salad salad, they make more of a noodle salad, so that's what i went with.
The sourness of the lime juice went well with the sweetness of the marinade on the meat. I think a tiny little bit of vinegar (maybe apple cider or sushi vinegar) could have been added to the sauce to make it a bit sharper.
I would give this a 6.5/10... it's not my favourite meal, and it doesn't really stand out but it's a good solid meal and I would totally make it again!
No liquor choice tonight, mostly because I had half a bottle of wine and then most of a glass of soju last night before bed. We were listening to "Garlic and Sapphire" (the foodiest book that ever did foodie. Review will follow) and incredibly nibbly. Fruit + nuts + soju = DELICIOUS. Drunk kind of makes most things delicious though. Anyhow.
- 2 tablespoon(s) Asian fish sauce
- 2 1/2 teaspoon(s) sugar
- 1 (about 1 pound) beef top round steak, 3/4 inch thick
- 2 limes
- 3 tablespoon(s) vegetable oil
- 1/4 teaspoon(s) crushed red pepper substitute one red chili
- 1/4 teaspoon(s) coarsely ground pepper
- 2 bunch(es) watercress, tough stems discarded substitute soba noodles
- 1 cup(s) (loosely packed) fresh mint leaves
- 1 cup(s) (loosely packed) fresh cilantro leaves
- 1 bunch(es) radishes, each cut in half and thinly sliced
- 1/2 small (red onion) thinly sliced
I kind of forgot to take a picture... these are the leftovers, hence the mucky dish.
1. In 8-inch or 9-inch square glass baking dish, stir 1 tablespoon fish sauce and 1 teaspoon sugar. Add steak, turning to coat; marinate 15 minutes at room temperature or 1 hour in refrigerator, turning occasionally.
I marinated this over night - it was tasty! Mmmm. I got some swank meat because that's all the store I was at had, but it was delicious.
2. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
I made Will cook it on the barbecue. Nom! Crispy on the outside, red on the inside.
3. Meanwhile, from limes, with vegetable peeler, remove peel in 2-inch by 3/4-inch strips. With sharp knife, cut enough peel crosswise into matchstick-thin strips to equal 1 tablespoon. Squeeze limes to equal 3 tablespoons juice. In small bowl, whisk lime juice, oil, crushed red pepper, black pepper, the remaining 1 tablespoon fish sauce, and 1 1/2 teaspoons sugar until blended.
Cut the lime peel suuuuper thin, or it will be crunchier than you want. I think adding the red chili was necessary to make it properly Thai... it wouldn't have been right without it.
4. In large bowl, toss watercress, mint, cilantro, radishes, onion, and lime peel; cover and refrigerate until ready to serve.
Mmmmmm mint! I don't really like watercress or radishes, and I was worried that cilantro would take over so I cut all these out, but YTMV. In retrospect, a little tiny bit of cilantro would have been good.
5. Place steak on hot grill rack. Cover grill and cook steak 10 to 15 minutes for medium-rare or until desired doneness, turning over once. Transfer steak to cutting board; let stand 10 minutes to set juices for easier slicing. Cut steak diagonally into thin strips.
6. Add steak and dressing to watercress mixture and toss until well coated.
I tossed the dressing on the soba noodles and put the steak on top. Because i'm a rebel.
Nutritional Information
(per serving)
Calories 310
Total Fat 23g
Saturated Fat 4g
Cholesterol 73mg
Sodium 295mg
Total Carbohydrate 7g
Dietary Fiber 2g
Sugars --
Protein 28g
Calcium --
original link