Thai Beef Salad (BC)

This is one of my favourity Thai dishes. You really don’t need an expensive cut of beef, if you cut it across the grain a cheaper cut is just as good. By doing so you effectively cut up the muscles, which toughen during cooking. This results in a short grain and therefore a less tough meat after baking, giving the impression of a moist, tender piece of meat. But for less than half the price. It works especially good with marinated beef or lamb, where you add extra moisture. I also use this trick for skewers (I zigzag the meat onto it, folding it on top of itself) which can drastically decrease barbecueing costs.

Ingredients:

  • 175gr stewing beef, without fat
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 1.5 tsp sunflower oil
  • 1/2 tsp sugar (preferably dark muscovado)
  • 1 chili pepper, chopped finely
  • 1 tsp grated ginger
  • 1 clove of garlic, grated
  • 1 red onion, coarsely chopped
  • 75gr Chinese (Napa) cabbage, torn
  • 1/2 cucumber, thinly sliced
  • 1 small carrot (50gr), thinly sliced
  • 1 tbs chopped coriander (cilantro)
  • 50gr rice

Serves 1 as part of the Budget Challenge

Recipe:

Cut the beef into thin strips by cutting it against the grain.
Combine the fish sauce, soy sauce, sunflower oil, sugar, chili pepper, ginger and garlic. Then stir in the beef and the red onion. Leave to marinade.
Place the Chinese cabbage, cucumber and carrot on a plate.

Add the rice and 90ml of water to a sauce pan. Without a lid, heat the pan until the water boils. Leave to simmer gently until the rice has puffed up some and tunnels form for the steam. Cover the pan with a lid, turn off the heat and leave for 12 minutes. Stir it with a fork, which fluffs up the rice.

Heat a large frying pan on the highest hob on your stove. Do not add oil, there is enough in the marinade. When the pan is very hot, add the beef. Flash fry it brown. Don’t turn it over but bake one side only It does not need to be cooked everywhere, you want the meat to stay tender. Some red parts are definitely allowed.

Place the beef with the juices on the salad. Sprinkle the coriander over it and serve with the rice.

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