Saturday, December 15, 2012

Thai Beef Salad...


Saya suka mencuba masakan baru. Kali ini saya mencuba resepi yang saya ambil dari  ( Sememangnya kami penggemar masakan Thai. Alhamdulillah bahan-bahannya walaupun nampak banyak tetapi mudah untuk disediakan. Suami saya tak habis-habis memuji :) Sebenarnya kuantiti ini tidak cukup untuk kami. Anda boleh gandakan seberapa banyak yang anda mahu. Rasanya sangat segar!

Resepi ini sangat sedap bagi mereka penggemar masakan Thai

Ingredients :-

1 1/2 tbs fresh lime juice
1 tbs finely chopped dark palm sugar
1 tbs fish sauce
2 tsp sesame oil
1 tsp soy sauce
2 tsp finely grated fresh ginger
1 garlic clove, crushed
1 (about 680g) beef rump steak
1 x 200g pkt grape tomatoes, halved
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil, leaves picked, large leaves torn
55g (1/3 cup) toasted peanuts, coarsely chopped
4 kaffir lime leaves, centre veins removed, finely shredded

1. Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.

2. Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.

3.Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

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