Tag Archives: beef

Thai beef salad

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Here’s another light, easy salad for those lazy summer days. The first time I made it, I followed the recipe for the coriander and chilli dressing, but changed all the vegetables in the salad (taking out the red onions because I don’t like them very much, throwing in various things that I wanted to use up, adding some mixed lettuce and bean sprouts for the vitamins). The dressing was totally overwhelming when I tasted it straight, but very good in the salad.

The next timeI made it, I tried to add some extra fat into the recipe by mixing coconut milk powder into the dressing.  It was so good I practically drank it. I’d also recommend the coconut milk version for anyone who doesn’t like too much chilli.

Ingredients

For dressing

  • 2 fresh red thai chillies, seeded and coarsely chopped
  • 1 stick lemongrass, coarsely chopped
  • 2/3 bunch fresh coriander
  • 3 cloves garlic
  • 1/3 cup lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons coconut milk powder

For salad

  • Canola oil spray
  • 400g been rump steak
  • 100g mixed lettuce leaves
  • 2 large handfuls bean sprouts
  • 100g cherry tomatoes
  • 1/2 a red capsicum, cut into bite-sized pieces
  • 1 lebanese cucumber, finely sliced
  • 1/4 cup thai basil leaves
  1. To make the dressing, combine all ingredients except the dressing in a blender and process until smooth. It will be necessary to stop every ten or twenty seconds to scrape down the sides.
  2. To make the coconut dressing, combine about half the chilli paste with the coconut milk powder, and stir until the coconut has dissolved. Add 1tbsp of boiling water to make into a runny dressing.
  3. Spray the canola onto a hot frypan, and fry the beef for three minutes on each side or until well done.  Remove and allow to rest for five minutes before slicing finely.
  4. To serve, toss the beef with all other salad ingredients in a large bowl. Divide between bowls and serve with the two dressings in different bowls.

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Steak with two sauces and carrot mash

Steak with green pepper sauce is totally delicious, but I don’t always want such a rich, creamy meal.  By skimming off some of the peppercorns onto one of the steaks before adding the cream, I get some of the peppery, mustard-y flavours without the extra fat.

This is a great way to serve a high-fat meal for L, and something lighter for me without cooking completely separate dishes.

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Ingredients

  • 2 steaks
  • 2tbs green peppercorns
  • 2 tbs whisky or brandy
  • 1 tsp mustard
  • 50mL cream
  • Carrot and potato mash (below) and broccoli, to serve
  1. Lightly grind green peppercorns with a mortal and pestle.
  2. Cook steak to your liking, then remove from pan and cover with aluminium foil to rest.
  3. Pour whisky or brandy into pan, add peppercorns and mustard. Cook until whisky reduces, then pour half the peppercorns and liquid onto one of the steaks.
  4. Return pan to heat and add cream. Cook for 2-3 minutes and then pour the sauce over the other steak. Serve with mash and broccoli.

Carrot and potato mash

  • 2 medium-sized potatoes, peeled and chopped into 1-2 cm cubes
  • 2 carrots, peeled and finely sliced
  • 2 cloves garlic
  • 1/4 cup of milk
  • 50g butter
  • Salt and pepper to taste.
  1. Boil carrots, potatoes and garlic until the carrots are soft (about 25 minutes)
  2. Drain the water off, then return vegetables and garlic to the pan.
  3. Add milk and butter, and mash until smooth. (I use the masher attachment on my stick- mixer.)

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Note: Cut carrot into small pieces so it cooks in the same time as the potato