MAINS
· FROM DELICIOUS
Thai-style Beef with Spinach
Theo8 September 20071 comment
This is another great recipe from delicious magazine (July 2007). I have made it four times and it is always a crowd pleaser. Usually I stick to the recipe below, but when I was staying at my dad’s we didn’t have Thai fish sauce, baby spinach or a red chilli that was big enough. For the fish sauce I substituted anchovy paste and we used salad greens in place of the spinach. I think the fish sauce tasted better than the anchovy paste, but it will do in a pinch. We only had a small bit of red chilli so I cut up some jalapeno peppers as well. They weren’t overly hot but they added a bit of crunch and I thought they were a nice addition. If you don’t want chilli on your hands for days, use a glove or small plastic bag to hold the chilli while you cut it up.
Since there are not many calories or carbs in this dish, I serve it with brown rice on the side so people who aren’t watching their carb intake can make it a larger meal.
Make sure you buy good steak and don’t overcook it. If it is juicy and tender it will melt in the mouth.
Serves 4.
Ready in 20 minutes.
Ingredients
·400g fillet or sirloin steak, sinew and excess fat removed
·4 tbsp reduced-salt soy sauce
·1 tsp groundnut or vegetable oil
·1 small red chili, deseeded and thinly sliced
·2 tbsp Thai fish sauce (nam pla)
·1 tbsp groundnut or vegetable oil
·juice of 2 limes
·1 tsp caster sugar
·100g beansprouts
·1 large shallot or 3 spring onions, trimmed and thinly sliced
·175g baby leaf spinach
·Handful fresh coriander leaves
METHOD
DIAGRAM
For the dressing:
- 1 small red chili, deseeded and thinly sliced
- 2 tbsp Thai fish sauce (nam pla)
- 1 tbsp groundnut or vegetable oil
- juice of 2 limes
- 1 tsp caster sugar
1. Cut the steak into 2 long strips and put into a bowl. Add the soy sauce, season with freshly ground pepper, toss to coat evenly and set aside for 5 minutes.
2. Heat the oil in a large, non-stick frying pan over a medium-high heat. Add the steak and cook for 2 minutes on each side, until charred and and cooked medium-rare (cook for longer if you like). Transfer to a plate to rest for 10 minutes.
3. Meanwhile, make the dressing by whisking the dressing ingredients together in a large bowl.
4. Add the beansprouts, shallot or spring onions, spinach and coriander leaves. Thinly slice the beef, add to the salad and gently toss together.
Serve immediately.
Per Serving: 222 kcals, 11.2g fat(3.8g saturated), 24.7g protein, 8.1g carbs, 7.2g sugar, 1.7g salt.
One comment
R
Roman · 13 July 2013
I need to to thank you for this fantastic read!! I certainly loved every
bit of it. I’ve got you bookmarked to look at new things you post…
Shack Life Quarterly · Theo & Dave · London