No, I don’t cook Thai all the time. I know, 3 consecutive posts about Thai food. And yes, I told myself I’m going Pinoy this week. Well, we had binagoongan (which my son wanted to bring to school for his packed lunch; I said no, saying his breath will smell terrible in school) and boneless paksiw na pata. We had penne with Alfredo sauce yesterday so I guess a bit international this week.
It’s Friday night and I was busy playing around with software I’ve never used before. And I must cook the last of my fresh coriander. What more can I say? When so lazy, go for Thai beef salad. It is so easy to prepare.
400g beef sirloin steak
3 cloves garlic, finely chopped
1/2 tsp freshly ground pepper
1 tbsp finely chopped coriander roots
1 tbsp finely chopped coriander leaves and stems (optional)
2 tbsp vegetable oil
A bowl of fresh salad greens
1 medium-sized tomato, cut into chunks and deseeded
1/2 cup fresh coriander leaves
(Good if you have onion spring and Lebanese cucumber, too.)
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp soy sauce
2 tsp brown sugar
(Really nice with chopped fresh chilies)
Combine garlic, black pepper, coriander roots, leaves and stems with oil. You may use mortar and pestle. Spread the mixture over the steak. Marinate for at least half an hour. (Read: Go back FBying.)
Heat a tablespoon of oil in a non-stick pan over high heat. Fry steak for about 4 minutes on each side. Be careful not to overcook the beef. It could be browned but pink inside to remain succulent and tender. Transfer to a plate and allow to cool.
Combine all the dressing ingredients in a bowl. Mix well until sugar is dissolved.
Arrange the salad greens and tomatoes in a platter. Cut the steak into thin strips and arrange on top of the salad ingredients. Garnish with coriander leaves (and spring onion if you have) and drizzle with the dressing. Serve immediately.