/ emma@cookfasteatslow.com

Thai Beef Salad

This Thai Beef Salad was the first meal I made after we got home from our holiday.

Along with our watches, phones and schedules, ‘meal planning’ went out the window for our holiday.

We went back to simple and no frills this time around. A basic cabin, a beach, some bike riding and bush walking, card games, slow mornings and late nights.

Like all family holidays, there were fights, tantrums, storms and torrential rain, power outages, laughs, hugs, big waves and beautiful sunsets. There was on any given day a million compromises to be made between 5 people who all wanted or expected something different.

Just like normal life, but in a different location.

It was a chance to be away from the rush and noise and endless demands of the business we run, home and school life. The biggest joy was having my husband with us, relaxed and engaged.

I did lots of reading, which is my other great love that I often don’t make time for when at home. Reading on holidays is starting to get a little easier now that the kids are getting older.

Even in it’s imperfect moments, we were together, making memories, good and bad ones and refilling our tanks before a new year begins.

When it comes to food on holidays, I find the break from thinking ahead and making all the decisions on my own about food quite liberating. Having another person around to share in that process is so good, not to mention the break from the dishes!

It means our eating habits change too, but that’s part of the novelty of the holidays. Way too many hot chips, ice-blocks, cereals the kids get to choose from the ‘normaly banned list’, treats in the car while travelling, christmas leftovers and more. There are pretty much no rules.

My husband and I share a love of cheese and wine and so that became our holiday ritual after a day on the beach. That’s one of the things I already miss the most. I told the wheel of Brie I saw in the shops the other day that we will reconnect at Easter. It’s not that long away is it?

I digress.

Back to the Thai Beef Salad.

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Now that we are home, salad and protein in different forms pretty much makes up our summer menu.

This is my kid friendly Thai Beef Salad, with no raw onion or spicy sauce. Just fresh and flavoursome and super quick. And just as I thought, vegetables that would otherwise be left on the plate, were gobbled up in this salad. It shows you what a little added flavour can achieve.

I hope you are having a great summer break and your re-entry back into your ‘normal’ isn’t too painful.

E x

Thai Beef Salad

Created by on January 20, 2016

  • Prep Time: 10m
  • Cook Time: 5m
  • Total Time: 15m

Ingredients

  • juice of 1 lime
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • 1 teaspoon fresh grated ginger or ginger paste
  • 600 grams rump steak
  • 100 grams baby spinach or mixed salad leaves
  • 1 punnet cherry tomatoes, halved
  • 1 large cucumber, sliced thinly into rounds
  • 1/2 capsicum (red, green or yellow), thinly sliced
  • 100 grams snow peas, raw, thinly sliced
  • 1/8 purple cabbage, thinly sliced
  • 1 cup fresh herbs, a mixture of basil, coriander and mint or whatever you like. (If you can get it, vietnamese mint works perfectly with asian salads)

Method

  1. Combine all ingredients for the dressing in a jar and shake to combine. Set aside.
  2. If you have time, bring your meat to room temperature before cooking.
  3. Brush both sides of the meat with olive oil and season with salt and pepper.
  4. Heat a non stick frying pan (or BBQ) over medium to high heat and add the meat.
  5. When blood rises to the surface, turn your meat. Continue cooking and turning until your meat is cooked to your liking. You can press the meat with your finger to test how cooked it is. The firmer it feels, the more well done it will be.
  6. Remove from the pan and set aside on a plate to rest. Don't skip this step.
  7. Once rested for a few minutes, slice thinly.
  8. Combine all salad ingredients in a bowl.
  9. Add the steak and pour over the dressing. Give it a big toss.
  10. Place on the table with servers and bowls and let everyone help themselves!
Source: cook fast eat slow

 

 

 

 

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