the oven and roast for 7 mins. Remove from the
For the beef: place in large pan and
For the chili sauce, place the
Heat oil in a large skillet on high heat. Brown beef in batches for 2-3 mins. Remove from pan.
Saute onion and garlic in same pan for 5 mins. Add curry paste and cook for 1 min, or until aromatic.
Return beef to pan with stock, coconut milk, carrots, eggplant and coconut. Bring to a boil. Reduce heat to low; simmer for 20 mins. Add green beans. Simmer for 3-5 mins, until vegetables are tender.
Meanwhile, for the salad, combine all ingredients in a medium bowl. Sprinkle over curry to serve.
he sesame seeds and toast for 2 mins. Remove and leave
Brush the beef on both sides with oil.
urn over steak and cook for another 5 minutes or until
nd drizzle with oil. Roast for 20 mins, or until golden
Preheat grill. Lightly coat steaks with oil and season. Grill for 4-6 mins per side then set aside. Cover loosely with foil and let rest for 5 mins. Slice thinly.
Whisk together sweet chili sauce, lime zest, lime juice, rice wine vinegar, fish sauce and palm sugar in a large serving bowl. Add cherry tomatoes, cucumbers, spring onions and herbs. Toss to combine. Arrange beef over top. Serve.
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
Marinate steak in lime juice, fish sauce and palm sugar for 3 hours, or overnight. Drain.
For the salad, combine tomatoes, cucumbers, herbs and 3 chilies. Set aside.
To make the dressing, whisk all ingredients together. Set aside.
Heat a grill pan over high heat. Lightly coat with oil. Cook drained steak for 2-3 mins per side, until cooked to your liking. Cover with foil and let rest for 5 mins. Slice thinly. Toss steak through salad along with dressing. Sprinkle with remaining chilies. Serve immediately.
To make the dressing, combine all ingredients in a bowl. Set aside.
Cover noodles with boiling water. Let stand for 5 mins then drain and rinse. Toss with vegetables, herbs and dressing. Set aside.
Heat a large nonstick wok or frying pan over high heat. Stir-fry beef quickly, until browned. Pile beef over noodles. Serve topped with extra herbs and peanuts, if desired.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
For the cashews: Heat the oven
For the chicken, mix the curry
ntil shrimp is cooked.
For each salad place 1 cup of
For the dressing:
Place dressing ingredients into a large bowl. Whisk to blend. Set aside.
For the salad:
Place salad ingredients in a bow. Toss to mix and coat. Mound the salad on a platter; pour over dressing and sprinkle with the pumpkin seeds to garnish. Enjoy!
eeks.
Dry out the beef chunks by salting and peppering
For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.