Page 41 - EON Edible Garden Manual

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THAI BEEF
SALAD
THIS MEAL SERVES
EIGHT PEOPLE
BEEF AND PORK MEALS
COOKING METHOD
STEP BY STEP
INGREDIENTS
1. Crush and finely chop garlic and ginger.
2. Put in a jar with all other dressing
ingredients. Place lid on jar and shake
until ingredients are thoroughly mixed.
3. Cut up all salad vegetables in slices or
small pieces and place in layers on a
large plate.
4. Sprinkle salt and pepper evenly over
steak on both sides.
5. Heat oil in a pan. When oil is hot add
the steak and cook on both sides. Cook
the steak for 4 minutes on each side for
it to be cooked medium. Cook for 5-6
minutes on each side if you want it well
done. When the steak is ready, take it
out of the pan and let it cool a bit. Then
cut into small strips and place on top of
salad.
6. Pour the dressing over salad and serve
immediately.
DRESSING
3 tablespoons lime juice (fresh or bottled)
2 tablespoons palm sugar (or normal sugar)
2 tablespoons fish sauce
4 teaspoons sesame oil
2 teaspoons soy sauce
4 teaspoons grated fresh ginger
2 cloves crushed/chopped garlic
MEAT
2 (about 1kg) beef rump steaks
1 tablespoon oil
½ teaspoon salt
½ teaspoon pepper
SALAD
400 grams of grape tomatoes or 8 large tomatoes
2 cucumbers
2 red onions
4 red chillies
2 bunches fresh mint
2 bunches fresh coriander
2 bunches basil
1 capsicum, any colour
1 iceberg lettuce
1 pack of Chang’s crispy noodles (optional)
8x
40