Thursday, July 15, 2010

Dinner 4 Two: Thai Beef Steak & Noodle Salad

Cooking can be a good opportunity to bond as newlyweds. But, cooking for 2 can sometimes pose some challenges. So, today I present to you, the first installment of our weekly "Dinner 4 Two" series.

Thai Beef Steak & Noodle Salad
(makes 2 servings)

3 tablespoon fresh lime juice
1 tablespoon fish sauce
1 tablespoon water
1 large clove garlic, minced
1½ teaspoons thai chile paste (add a little more for that extra kick)
1 tablespoon light brown sugar
½ teaspoon sesame oil
2 tablespoon neutral flavored oil (like canola or grapeseed)

½ pound skirt steak or flank steak, or a similar thin cut
1 ounce pad Thai noodles, soaked until soft in boiling water, cut into pieces if very long, and chilled
1 large handful mesclun or chopped lettuce
1 large handful shredded cabbage
3 thinly-sliced radishes
1 small julienned carrot
⅓ cup seeded, diced cucumber
1 avocado (stoned, scooped and diced)
⅓ cup diced mango
⅓ cup seeded, diced tomato
2 thinly-sliced scallions
2 tablespoons toasted, chopped peanuts (2 to 3)
½ cup chopped cilantro, mint, or Thai (or regular) basil or a combination (this is best)

1- Whisk all dressing ingredients together and let set at room temprature while you prepare the rest of the ingredients.

2-Season the beef with salt and pepper and sear in a hot skillet (preferably cast iron) for 2-3 minutes per side, or until medium rare. Let the meat rest for a few minutes, then slice on the bias and toss with 2-3 tablespoons of the dressing.

3-Mix the remaining salad ingredients (except the peanuts) in a large bowl, and add dressing until everything is well coated. Divide the salad & noodles between two plates, mound the beef on top and sprinkle with the chopped peanuts.

Happy Cooking!

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