This warm salad is a takeoff on Thai beef salad. It is both spicy and refreshing. Bean paste noodles are also known as bean thread noodles, glass noodles, cellophane noodles or mung bean noodles. They are practically transparent when cooked. Thai curry pastes are available at the supermarket.5 oz (150 g) dried bean thread noodles
2 tbsp (25 mL) Thai red curry paste
¼ cup (50 mL) vegetable oil
2 New York sirloin steaks, trimmed, about 10 oz (300 g)
Sauce
¼ cup (50 mL) chicken stock
2 tbsp (25 mL) fish sauce
1 tsp (5 mL) Thai red curry paste
1 tbsp (15 mL) sugar
2 tbsp (25 mL) lime juice
Stir-fry
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) chopped garlic
1 tbsp (15 mL) chopped ginger
1 tbsp (15 mL) chopped lemon grass
1 cup (250 mL) thinly sliced carrot
1 cup (250 mL) thinly sliced red onion
1 cup (250 mL) snow peas, cut in half
1 bunch watercress, trimmed
Garnish
¼ cup (50 mL) chopped mint
2 tbsp (25 mL) chopped peanuts, optional
2 tbsp (25 mL) Thai red curry paste
¼ cup (50 mL) vegetable oil
2 New York sirloin steaks, trimmed, about 10 oz (300 g)
Sauce
¼ cup (50 mL) chicken stock
2 tbsp (25 mL) fish sauce
1 tsp (5 mL) Thai red curry paste
1 tbsp (15 mL) sugar
2 tbsp (25 mL) lime juice
Stir-fry
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) chopped garlic
1 tbsp (15 mL) chopped ginger
1 tbsp (15 mL) chopped lemon grass
1 cup (250 mL) thinly sliced carrot
1 cup (250 mL) thinly sliced red onion
1 cup (250 mL) snow peas, cut in half
1 bunch watercress, trimmed
Garnish
¼ cup (50 mL) chopped mint
2 tbsp (25 mL) chopped peanuts, optional
1. Preheat oven to 450ºF 230ºC).
2. Cover noodles with cold water and soak until soft. Using scissors, cut noodles in water. Drain and reserve.
3. Combine Thai curry paste with 2 tbsp (25 mL) vegetable oil and spread all over steaks.
4. Heat remaining 2 tbsp (25 mL) vegetable oil in an ovenproof skillet over medium-high heat. Add steaks and sear 1 minute per side, or until
browned. Place skillet in oven and bake for 8 minutes or until steaks are medium-rare.
5. Remove steaks from skillet and let sit for 5 minutes for juices to recede. Slice beef in ¼-inch (5-mm) slices on the diagonal.
6. While steaks are cooking combine chicken stock, fish sauce, Thai curry paste, sugar and lime juice to make sauce. Reserve.
7. Heat 2 tbsp (25 mL) oil in a wok or skillet and, when very hot, add garlic, ginger and lemon grass and cook until fragrant, about 30 seconds. Add carrots, onions and snow peas and sauté for 2 minutes. Add watercress and noodles and combine until softened, about 2 minutes. Add reserved sauce and bring to boil
8. Place noodles on platter and top with beef and any juices.
9. Garnish with mint and chopped peanuts, if desired.
2. Cover noodles with cold water and soak until soft. Using scissors, cut noodles in water. Drain and reserve.
3. Combine Thai curry paste with 2 tbsp (25 mL) vegetable oil and spread all over steaks.
4. Heat remaining 2 tbsp (25 mL) vegetable oil in an ovenproof skillet over medium-high heat. Add steaks and sear 1 minute per side, or until
browned. Place skillet in oven and bake for 8 minutes or until steaks are medium-rare.
5. Remove steaks from skillet and let sit for 5 minutes for juices to recede. Slice beef in ¼-inch (5-mm) slices on the diagonal.
6. While steaks are cooking combine chicken stock, fish sauce, Thai curry paste, sugar and lime juice to make sauce. Reserve.
7. Heat 2 tbsp (25 mL) oil in a wok or skillet and, when very hot, add garlic, ginger and lemon grass and cook until fragrant, about 30 seconds. Add carrots, onions and snow peas and sauté for 2 minutes. Add watercress and noodles and combine until softened, about 2 minutes. Add reserved sauce and bring to boil
8. Place noodles on platter and top with beef and any juices.
9. Garnish with mint and chopped peanuts, if desired.
Serves 4
0 comments:
Post a Comment