We had a couple of friends and their daughter over for dinner last weekend and my menu as follows:
Beef salad – Seared basil-marinated sirloin steak, round beans, carrots, tomatoes and Lebanese cucumber with mild sweet & sour dressing
Asian curry – Boneless chicken thigh with capsicums, potato chunks, carrot strips and creamy coconut milk cooked with fresh spices
Chicken rice – flavorful rice cooked with chicken stock
I have posted several versions of curry before so I would like to share my recipe of the salad this time. Served as our lunch today with plain rice.
Beef sirloin steak
2 to 3 tbsp finely chopped garlic
2 to 3 tbsp finely chopped fresh coriander (or basil)
Freshly ground pepper
A handful of round green beans, trimmed and cut into 1-1/2 inch lengths
2 medium-sized tomatoes, deseeded and diced
1 medium length Lebanese cucumber, sliced into rings
Carrots, peeled and sliced into rings (or ‘prettify’ like flowers as shown)
Spring onion, cut into ringlets
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp soy sauce
2 tsp brown sugar
(2 tsp chopped chilli, optional)
Combine garlic, chopped coriander, salt and pepper. Spread mixture evenly over steak and marinate for at least 15 minutes (or while preparing the other ingredients).
Heat oil in a non-stick pan over high heat. Fry steak for about 4 to 5 minutes on each side with lid closed. Transfer steak to a cutting board and allow to cool.
Blanch beans and carrots together and drain. Mix cooked vegetables with cucumbers and tomatoes in a bowl.
Combine fish sauce, soy sauce, lime juice and sugar in a bowl until sugar has dissolved. Pour over vegetables and mix carefully. Transfer into a serving platter.
Cut cooled steak into thin trips. Microwave for 10 to 15 seconds and arrange steak over vegetables. Sprinkle spring onion over the top and serve.