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Thai Beef Salad

This was actually a Sirloin Steak which I cut the Paddywhack from. Old butchery skills, but nobody wants that bit of gristle in their salad! It cost £3.49, but we had everything else in store which had been budgeted for in other recipes. So I declare this little summery feast “In Budget”. Carrying forward left-overs isn’t really cheating. It’s part of the way we minimize waste and choose what we’ll eat on a daily basis.

Ingredients:-

Dressing:-

2 Birds Eye Chillies, finely diced
2 Garlic cloves, minced
1 Tbsp of Coriander stems, finely chopped
2 Tsp of Sugar
2 Tbsp of Fish Sauce
3 Tbsp of Lime Juice
1 Tsp of Sesame Oil
1 Lemon Grass, finely chopped
Salt

Steak:-

A Sirloin Steak, with the tough bit of sinew cut off ( Paddywhack as we called it in the butchers)
1 Tbsp of Oil to fry
Salt and fresh ground Pepper to season

Salad:-

Mixed Lettuce Leaves
8 Cherry Tomatoes, halved
1 Red Onion, finely sliced
1/2 A Cucumber, cut lengthways and rolled
A Handful of Coriander leaved, chopped
A Handful of Mint leaves, chopped

To Garnish:-

A handful of Peanuts, chopped
Chopped Mint & Coriander leaves
1 Shallot, finely sliced and fried until crispy

Method:-

(1) Blend the Coriander stems, Chilli, Garlic Salt and Lemongrass until you have a smooth paste. We actually used our Pestle and Mortar .
(2) Set aside.
(3) Oil and Season the Steak and allow to sit at room temperature for 10 minutes.
(4) Fry over a high heat until seared on both sides, but still pink in the middle.
(5) Set aside to rest.
(6) Combine the salad ingredients and add to bowls.
(7) To the paste (1 above) add the Sugar, Fish Sauce, Lime Juice and Sesame Oil. Mix will.
(8) Slice the Steak into 5mm strips and arrange over the Salad.
(9) Pour over the dressing (7 above).
(10) Garnish with Mint, Coriander and copped Peanuts.
(11) Sprinkle the fried Shallot over the top.

The Fish Sauce and Sesame Oil combination in this dish really worked. The recipe sounds complicated, but it’s really not.

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Details: Written by Tony Carson; Category: Recipes; Created: 25 October 2021

Bibumbap recipe, eat well on universal credit

And the award for the oddest Asian Recipe name goes to….

Ingredients:-

200g of Long grain Rice
1 Tbsp of Sesame Seeds
80g of Baby Spinach
40g of Bean Sprouts
2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Brown Sugar
1 Tbsp of Gochujang Paste (Gluten free for us)
4 Tsp of Sesame Oil
4 Rashers of think cut Streaky Smoked Bacon
1 Carrot, julienned
3 Cloves of Garlic, minced
1 thumb nail sized piece of Ginger, grated
4 Spring Onions, sliced
1 Handful of Wood Ear mushrooms, soaked overnight and sliced
2 Eggs
Seaweed to garnish
Oil to fry
Salt & Pepper to season

Method:-

(1) Boil the Rice with 1 Tbsp of Sesame Seeds.
(2) Drain and set aside.
(3) Poor boiling water over the Spinach and drain well.
(4) Blanch the Bean Sprouts and set aside to drain.
(5) Mix Soy Sauce, Rice Wine Vinegar, Brown Sugar, Gochujang Paste and Sesame Oil to make a sauce.
(6) Grill the |Bacon for 2 minutes and each side.
(7) Brush with the sauce and return to the grill until golden and crispy.
(8) Keep warm under the grill.
(9) In a Wok or large frying pan heat and little Oil and a Tsp of Sesame Oil.
(10) Fry the Carrots with a little Garlic and Ginger until tender.
(11) Pop under the grill to keep warm with the Bacon.
(12) Add a little more Oil and Sesame Oil and fry the Wood Ear Mushroom and half of the Spring Onions.
(13) Add 1 Tbsp of Soy Sauce and shake to coat.
(14) Remove and keep warm.
(15) Fry the remaining Garlic and Ginger, then add the Spinach, turning to heat fully.
(16) Add a pinch of Sesame Seeds, remaining Spring Onions, Bean Sprouts, seasoning with Salt & Pepper and keep warm.
(17) Run boiling water through the Rice to heat and rinse out the starch.
(18) Fry the Eggs until the white is cooked but the yoke is still runny.
(18) Divide the Rice into 2 bowls and arrange the vegetables on top.
(19) Top with the the Eggs and Bacon.
(20) Garnish with fried Seaweed, the remaining Gochujang Sauce and Sesame \Seeds

This had the feel of a cross between and English breakfast and an Korean dish. Neither of which are in any way bad….

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