For the steak, get them out of the fridge at least 30 mins before you want to start cooking. It wants to be comfortably room temperature before you think about cooking. Pat the steak dry with some paper towel and then rub with the olive oil and season generously with Maldon salt and some pepper. Get the pan really nice and hot and then the steaks go in. Cook for 4 minutes for rare, and 5-6 mins for medium - flipping them over half way through.
Place the lettuce, carrots, tomatoes, cucumber, herbs and beans in a large bowl and toss with the remainder of the dressing. Add the sliced steak (and any of the excess dressing), sprinkle over the peanuts and pickled red onions and enjoy!
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Drain the beans and immediately plunge them into ice water to shock them. Drain again, then pat dry with paper towels. Whatever you do, do not skip the step of dunking the beans in cold water as soon as you remove them from the heat. Shocking the beans stops the cooking process and locks in their bright green colour.
This salad really is one of my favourite things to eat at this time of year, (and really all times of the year if I\u2019m being honest)! It\u2019s so fresh and zingy and provides such a delicious contrast to the rich Christmas food we\u2019ve all been enjoying.
This is the kind of salad where it really all comes down to the dressing. The dressing is the star of the show, the leading lady, the one you tell your friends about\u2026.you get the drift. That is so often the case with salads, although having said that, I am also a fan of just a good drizzle of olive oil and a little squeeze of lemon juice - so simple but so good. But this dressing is a superstar, honestly once you\u2019ve made it you\u2019ll be making it on a regular basis. It\u2019s one I\u2019ve been making for very many years now as I learnt how to make it on a cooking course in Thailand when I was 18\u2026which was\u2026a while ago now!
That\u2019s surely one of the best things about travelling isn\u2019t it? Getting to explore a country through the food and learning about the culture by getting off the beaten track and discovering delicious dishes you\u2019ve never had before. I loved the food in Thailand so much - so many amazing things I\u2019d never tried before so when we stumbled across a cookery school in Pai in Northern Thailand we jumped at the chance to learn some of the local dishes. I\u2019ve still got the recipe book of dishes we learnt to cook, a book I treasure and this dressing is adapted from there. And it\u2019s so good. Zingy, strong, fresh and fiery.
This dressing begins with a pestle and mortar. Although don\u2019t panic if you don\u2019t have one as you can just use a knife to crush it into a paste-like consistency - I will go into it in the notes. I actually didn\u2019t have a pestle and mortar for a long time but I eventually gave in and I have found I use it a lot and there is something undeniably satisfying and stress relieving about the bashing that\u2019s involved. They are also one of the pieces of kitchen kit that actually looks lovely sitting on the side so I don\u2019t mind it sitting out and also that way I\u2019m more inclined to use it.
For me, a great Thai Beef Salad comes down to the perfect balance of flavours in the dressing and so this recipe is actually very specific. Normally you will know that I am not such a stickler for precise measurements, but here it is necessary if you want to get the balance right, and I want you to get it right, so rather than a clove of garlic I\u2019m going to tell you to measure it in teaspoons because cloves of garlic etc vary massively in size. Trust me, you will be rewarded by being accurate! I wouldn\u2019t tell you to bother if it wasn\u2019t necessary, I hope you know that by now.
This is also incidentally a great recipe for making a good piece of steak go a long way. Slice a steak and toss it through a salad and you\u2019ll find it serves 2 very happily, when served any other way it might feel a bit mean. But like this in this salad it feels plentiful and generous. And good steak is expensive so I think this is a good tip!
If you live in a house that does not deem a salad to be an appropriate supper\u2026don\u2019t worry, even the most ardent of salad dodgers are going to like this salad. And it\u2019s also how you present it. Toss the salady bits with the dressing and lay it on their plate topped with sliced steak and crushed peanuts\u2026 and suddenly it\u2019s steak and salad not a steak salad!
Cooking steak is one of those thing that people can get stressed out about but like anything it just comes down to practice. And it\u2019s much easier than you might think. I\u2019ve given these tips before but there are so many new faces here I thought it might be useful to give a recap.
Birds Eye or Thai chillies are available in most supermarkets and are quite distinctive so really do try to find them if you can. They are small and have a fruity taste and are hot! Like, really quite hot but in a good way. They are extensively used in many Thai dishes, such as in Thai curries and in Thai salads, you can use the green as well as the ripe red chilis. Not all chillis are equal which I\u2019m sure you know but just in case you didn\u2019t I thought I\u2019d flag it.
If you don\u2019t have a pestle and mortar, you can just use your knife and a chopping board. Crush the garlic before you begin and use a knife to really finely chop the coriander and the chilli. Then use the side of your knife to really mash the whole lot into a paste.
You may have heard people talking about slicing steak \u201Cagainst the grain\u201D before and not really known what they are talking about. But it\u2019s something you can do to really make sure your steak tastes as good as it can as it\u2019s going to make the beef so tender. And it\u2019s very simple to do - when you look at the steak you will notice that most of the fibres are going in one direction - this is the grain! Lay the meat on the cutting board so that \u201Cthe grain\u201D appears as going from left to right, then use your knife to slice perpendicular to these lines or \u201Cacross the grain\u201D
This is a niche tip in some ways but one I feel weirdly passionate about. Overcooked green beans are gross. Limp and mushy and just unpleasant. But perfectly cooked beans are a thing of beauty. You want to cook them for about 5\u20137 minutes to get perfectly crisp but tender green beans\u2014al dente. And always in salted water. Of course if you plan to cook the beans further after blanching them, then aim for a shorter cook time - more like 3\u20135 minutes and then you can char or saut\u00E9 them without running the risk of overcooking the beans. A 5-7 minute cooked bean is perfectly cooked when you can bite through one without hearing it squeak.
American fast food chains regularly come up with local menu items that appeal to the Thai palate. Most of these are one-offs, but once in a while, something does exceedingly well and it becomes a permanent item.
The secret to the wings\u2019 popularity is the seasoning powder that coats them. Salty, zingy, spicy\u2026they hit all the flavour notes that Thai people love. They\u2019re SO loved, in fact, that you can buy bags of copycat \\\"Wingz Zabb powder\\\" in grocery stores in Thailand! Even Lays Thailand has made Wingz Zabb flavour chips that I am very sad I missed.
Can\u2019t make it to Thailand? Not to worry, I decoded the recipe for you and I think is even better than KFC\u2019s \uD83D\uDE09. A word of warning: These wings are intense. The flavour is strong. You don\u2019t need much to be satisfied.
Cauliflower Rice with Zingy White Beans and Kale Print Serves: 3-4 Ingredients for the white bean sauce
1 cup cooked white beans (butter, navy, etc.) cup + 2 tablespoons freshly squeezed orange juice (from about 2 small oranges) 1 tablespoon balsamic vinegar 1 tablespoons tamari 2 tablespoons olive oil sea salt - to taste freshly ground black pepper - to taste zest of 1 orange
for the cauliflower rice with zingy white beans and kale
1 head cauliflower - roughly chopped into florets 3 tablespoons coconut oil - divided 1 shallot - diced 2 cloves garlic - minced teaspoon red pepper flakes cup water juice of lemon sea salt - to taste freshly ground black pepper - to taste 8 oz crimini mushrooms - sliced (optional) 1 medium bunch kale - stemmed and chopped tablespoon balsamic vinegar tablespoon tamari 1 cup cooked white beans (butter, navy, etc.) white bean sauce (from above) Instructions to make the white bean sauce
Combine all the ingredients, except orange zest, in a blender until smooth. Mix in the orange zest on the lowest blender speed setting or by hand with a spoon.
to make the cauliflower rice with zingy white beans and kale
Make the cauliflower rice. Divide your roughly chopped cauliflower florets into two even portions. Place the first portion into a food processor and pulse a few times, until you have pieces that are approximately the size of rice grains. Take care not to over-chop, you don't want your cauliflower to turn to mush. Transfer to a large bowl and repeat with the second half. Heat 2 tablespoons of coconut oil in a large saut pan on medium heat. Add the shallot and saut for 5 minutes, until soft and translucent. Add the garlic and red pepper flakes and saut for another 2 minutes until fragrant. Add the chopped cauliflower, then mix in the water, lemon juice, salt and pepper. Cook for 8 minutes until the liquid absorbs and the 'rice' becomes cooked but not mushy. Take care not to overcook. Transfer to a large bowl, keep warm and covered. Wipe the pan clean with a paper towel. Warm the remaining 1 tablespoon coconut oil over medium heat. Add the mushrooms, mix, then let them sit for about a minute to start releasing liquid. Add a pinch of salt to the mushrooms, mix and saut for another 4 minutes, until all the liquid released by the mushrooms evaporates. If not using mushrooms, proceed with the kale. Add the kale, balsamic and tamari. Mix and saut until the kale starts wilting. Add the white beans and let them warm through until the kale is completely wilted. Add the sauce, starting with - cup and tasting as you go. Add more if needed. Let the sauce warm through and turn off the heat. Serve the kale and white beans over the cauliflower rice, garnished with more orange zest and more sauce, if desired. 3.5.3226 152ee80cbc
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