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.
Thank you for reading this post, don't forget to subscribe!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.
