Thai Beef Salad

Thai Beef Salad

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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.

Food Friday

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

12 thoughts on “Thai Beef Salad

    1. Naku, yun na nga lang dahilan sinabi ko. The truth is, baka sya mareklamo sa amoy ng pagkain nya LOL. Pero yung paksiw pinabaon ko :-)

  1. I’m pretty sure this I can savor without guilt…I’m not much of a meat lover but yours here is really tempting. I’ll have to do this just for my soul’s satisfaction :D Thanks again for sharing!

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