Woohoo!!! I’m finally back after a very dreadful 1 month break 🙁 The days just passed so slowly when I’m am not able to cook. And I gotta eat takeaway food and instant noodles for the past 1 mth
But the wait is worth it. I renovated my near 8 years old kitchen. Hacked away the wall and it’s now an open concept kitchen! I will have a detailed blog post on the makeover of my new kitchen real soon! Do follow us closely for update!
Thai Isaan Beef Salad came from North-Eastern part of Thailand. This dish is totally packed with flavors – Salty, Sweet, Sour, Spicy and Umami-riched. Accompanied with aromatic flavour from the lemongrass, shallot and mint, this dish is definitely an vibrant and appetising crowd pleaser!
*this is the first dish to be wipe out – out of the 7 dishes I made when I invited my friends over for dinner. Now you know how delicious it is!
This recipe called for Thai Toasted Chili Powder. I got this chili powder from NTUC.
Do feel free to substitute if other chili powder.
Personally, I preferred my steak to be sous-vide. However, well-charred pan-fried steak will be equally good. This recipe will provide 2 methods of preparing the steak for the salad.
This recipe is enough for 1 pax as a main and 2 to 4 pax as a appetizer
- 250g Well-marbled Steak
- ½ teaspoon Lemongrass Powder
- ½ teaspoon Coarsely Grounded Black Pepper
- 1.5 teaspoons Fish Sauce
- 3 tablespoons lime juice
- 3 tablespoons Fish Sauce
- 2.5 teaspoons Sugar
- 1 teaspoon Chili Powder
- 1 Chili Padi (Optional)
- 1 stalk of Lemongrass (Use only the lower end; slice into smaller pieces)
- 20g Thinly sliced Shallot
- 1 Cup of preferred Salad Leaves (washed; e.g. rocket leaves, baby spinach, etc)
- 5 pieces of Cherry Tomatoes (Each cut into 4 smaller pieces)
- 5 to 10 mint leaves
- 2 tablespoons of oil
- In a mixing bowl, add in the steak and all other ingredients for marinating the steak
- Ensure that the steak is well coated with the marinade
- Transfer to a zip lock bag (or vacumn-seal for sous vide steak) and chill it in the fridge for 30 mins to an hour before cooking it.
- Heat the frying pan with 2 tablespoon of oil over medium heat
- Add the steak and pan fried the steak until well brown and lightly charred; about 3 to 4 mins
- Flip the steak to another side and cook for another 3 to 4 mins
- *If the doneness of the steak if not to your liking, reduce the heat to medium low and continue to cook for another few minutes.
- Remove the steak from the pan and allow the steak to rest while preparing the salad dressing.
- Preheat the water bath at 55 degree Celsius (medium rare).
- When the water bath reaches 55 degree Celsius, add in the steak and cook for 1 to 1.5 hrs
- Remove the bag of steak from the water bath when time is up.
- Remove the steak from the bag and pat dry
- Heat the frying pan with 2 tablespoons of oil over medium high heat
- Place the steak into the pan and sear for 30 sec
- Flip the steak and char for another 30 sec.
- Also sear the 4 sides off Steak for 30 sec each* you do not want to cook the steak. You only want to char the exterior of the steak.
- Remove the steak from the pan and allow the steak to rest while preparing the salad dressing.
- Add all the ingredients for the salad dressing into a blender and blend
- Set aside for later use
- Slice the steak and add it to a large mixing bowl together with the salad dressing and all other ingredients for the salad.
- Mix well with a pair of tongs
- Transfer the mixed salad to a serving plate and serve