To help all Aussies ditch the take-away and commit to cooking delicious Thai food, the team at BeefandLamb.com.au has compiled this range of easy Thai recipes to suit any budget or occasion.
Preparation: 15 minutes
Cooking: 20 minutes
Serves: 4
INGREDIENTS
600g beef blade steak, fat trimmed, sliced thinly across the grain
3 tbsp. ground coriander
1 tbsp. cumin
1 tbsp. turmeric
2 tbsp. coconut cream
2 tbsp. fish sauce
1 cup red rice
200g snow peas, sliced lengthways
2 carrots, cut into batons
250g punnet cherry tomatoes, halved
1/2 cup mung bean sprouts
Juice 1 lime
1 tbsp. palm sugar
Thai basil, lime wedges, sliced, chilli to serve
METHOD
- Place beef in a bowl and add coriander, cumin, turmeric, coconut cream and 1 tbsp. fish sauce. Stir to combine.
- Rinse rice in a sieve and place in a saucepan with 2 cups water, cover with a lid and bring to the boil. Reduce heat and simmer for 15-20 minutes until tender and water has absorbed.
- Preheat a barbecue or large non-stick fry pan to high heat and cook beef for 30 seconds per side.
- In a large bowl, combine the snow peas, carrots, tomatoes and sprouts.
- Combine lime juice, palm sugar and 1 tbsp. fish sauce to make the dressing.
- Place rice and salad in a bowl and top with beef, Thai basil, lime wedges, sliced chilli and dressing.
COOKING TIPS
- Try rump, scotch or sirloin steak as an alternative for beef blade steak.
- Cook your beef strips in batches to ensure they do not stew and prevent caramelisation.
