Thai beef salad

 

This is based on two recipes:  https://www.recipetineats.com/thai-beef-salad-2/ and https://www.everylastbite.com/thai-beef-salad/ 

2 x Rib eye steaks; marinate as below, then grill 2 min per side.  after removing, let rest under foil.  add remaining marinade to pan and cook down, then serve over the meat. 

Marinade:  

Blend together and let meat marinate for 30 min-1 hour 

• 2 inch piece fresh ginger
• 4 cloves garlic
• 1 tbsp honey 
• 1/4 cup lime juice
• 1 tsp lime zest
• 1 tbsp sesame oil
• 1 tablespoon soy sauce 
• 2 tbsp fish sauce\

Salad dressing:  

• ▢ 1/2 tsp birds eye or Thai Chilli , deseeded and finely minced (Note 1)
• ▢ 1/4 tsp finely minced garlic (1/2 small clove)
• ▢ 1 tbsp finely chopped cilantro/coriander stems

mix ingredients above in mortar and pestle  then add below 

• ▢ 2  tsp white sugar or honey 
• ▢ 2 tbsp fish sauce
• ▢ 3 tbsp lime juice
• ▢ 1 tbsp grapeseed oil (or canola or vegetable oil)
• ▢ 1 small pinch cooking / kosher salt
• 
  

serve alongside salad and beef

Salad:

green salad leaves

cucumber

cherry tomatoes 

shallot or red onion 

thai basil leaves 

coriander leaves 

mint leaves 

asparagus, green beans or broccoli cooked quickly and cooled under cold water 

Serve with thai jasmine rice for a full meal 

Chilli Lime Thai Cod and Prawns

 

My goodness, this is yummy and fast: https://www.recipetineats.com/chilli-lime-fish/

Read Nagi's blog for the full recipe. Mine only slightly tweaked below. 

FISH:

• ▢ 330g thin cod fillets , skinless, cut into smallish pieces
• a handful of prawns 
• ▢ 
• ▢ 1/4 cup corn flour 
• ▢ 2 tbsp canola oil

SAUCE:

• ▢ 2 tsp sesame oil
• ▢ 2 garlic cloves , finely minced with a knife 
• ▢ 2 tsp ginger , grated 
• ▢ 2 tbsp sriracha 
• ▢ 2 tsp light soy sauce
• 2 tsp fish sauce
• ▢ 3 tbsp brown sugar
• ▢ 1/2 cup water
• ▢ 2 tbsp lime juice
• handful of fresh coriander or Thai basil 

GARNISHES (OPTIONAL):

• ▢ 
• ▢ 
• ▢ Lime wedges

Make jasmine rice. and vegetables (green beans / broccoli / asparagus). Warm up oven. 

Heat canola oil in non-stick fry pan.  Toss the fish and prawns in the cornflour and pan fry until golden.  Put on a plate in the oven to keep warm while making the sauce.

Put sesame oil in pan.  Sauté garlic and ginger for 20 seconds or so. Add the rest of the sauce ingredients, except lime juice, and cook down until reduced.  Add lime juice. Add fish and prawns - coat them in the sauce.  Stir in the Thai Basil (and coriander if using). 

Serve.