המתכונים שלי

תמונה

החלפת תמונה

פרטים

שם המתכוןשם מקוריתיאור קצרקטגוריהתגיות (מופרדות בפסיק)

הכנה (דק׳)בישול (דק׳)מנות

מצרכים

במקור:

כותרת

אופן ההכנה

הערות

מקור

צילומי מסך

טקסט מקורי (משמש לחיפוש)

Thai Beef Salad. 30 min. 2 servings. Ingredients: 1 lb hanger steak (other cuts that work well are tenderloin, sirloin, or strip loin); ½ cup mint leaves; ½ cup cilantro leaves; ½ cup basil leaves; 1 English cucumber, deseeded and thinly sliced; 6 oz cherry tomatoes, sliced in half; 1 shallot, thinly sliced; 2 tbsp toasted rice powder (optional). Dressing: 2 tbsp fish sauce; 1 tbsp brown sugar, plus more to taste if needed; 3 tbsp fresh lime juice; 2-6 Thai chilies, depending on spice tolerance; 2-3 garlic cloves, grated; 2 tbsp neutral oil. Directions: 1. If using, make the toasted rice powder. Toast jasmine rice in a pan until golden, then grind in a mortar and pestle or spice grinder to a coarse powder. 2. Season the steak with salt and sear over high heat until medium rare-medium. Set aside to rest for 5-10 minutes, then thinly slice. 3. In the same pan, remove excess fat and add the neutral oil. Grate the garlic directly into the pan and toast over medium heat until fragrant and lightly golden. 4. Transfer the garlic oil to a large mixing bowl. Add fish sauce, brown sugar, lime juice, and Thai chilies, stirring to dissolve the sugar. Adjust sweetness to taste. 5. Add the sliced steak, herbs, cucumber, tomatoes, shallot, and toasted rice powder to the bowl. Toss well to coat everything in the dressing. 6. Serve immediately while the steak is still slightly warm.