Tuesday, August 28, 2012

Vietnamese Seared beef salad

To go along with the fried noodles with spicy peanut sate that we had on Saturday we wanted a fresh salad to complement the noodles, and we found the recipe in the same book.

I was also delicious and did have a wonderful fresh crunch. Again the recipe called for vegetable oil, but as always I substituted olive oil.

1lb of flank steak (or any steak really)
1 tablespoon of oil
1 cup of bean sprouts
1 small romaine lettuce
1 bunch each of mint basil and cilantro stalks removed
1 lime cut up to serve

Grated rind and juice of 2 limes
2 tablespoons of fish sauce
2 tablespoons of raw cane (or brown) sugar
2 garlic cloves grated
2 lemon grass stalks finely sliced
2 red chillies seeded and finely sliced.

Combine all the dressing ingredients together.

Pan fry or barbecue the steak until it is wonderfully golden on the outside, but very rare inside. rest for 10 minutes, and then slice thinly

Combine the steak slices with the dressing.

Cover and leave to marinade for 1 to 2 hours.

When you are ready to serve, combine all the ingredients in a shallow serving dish and toss with the marinaded beef.

This salad was crunchy and fresh tasting and was a wonderful compliment to the noodles and prawns.  we also stir fried some greens that we had bought at T&T grocery store.  Neither of us could remember what they were called, but they were similar to gai lan

Mystery Asian greens
We sat out on the front deck and miraculously it stayed warm enough until after 10:00, I will miss these long warm evenings, this was one of the last for this year I fear.

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