nd drain well. Combine with beef, tomatoes, cucumber and herbs. Add
o 425\u00b0F. Trim the beef, removing any fat or silver
nto all sides of the beef. Sear on the grill for
Slice the beef in half lengthwise. Heat the
Combine beef, oil and seasoning paste in
Soak the noodles for 15 minutes, and then chop them into 2-3\" long pieces for ease of eating.
Heat the stock to a gentle simmer, and add the wine, and all the other ingredients except the beef, mushrooms and noodles.
When the stock is again boiling add the beef and simmer until the beef is tender.
Add the mushrooms and noodles, and cook for a further 1-2 minutes.
Heat a frying pan over high heat. Sear beef for 4-5 mins per side then let rest for 10 mins. Slice thinly.
Meanwhile, combine cucumbers, shallots, peppers, spinach and herbs in a mixing bowl. Whisk together remaining ingredients then toss with beef and salad.
Serve immediately.
o coat surface. Stir-fry beef, in batches, for 2 mins
t into meat.
Grill beef on an oiled rack set
Oil a grill pan and place over high heat. Grill beef for 5 mins, or until cooked to your liking. Cover beef and let rest for 10 mins. Slice thinly then transfer to a large bowl with remaining salad ingredients.
Whisk together all ingredients for dressing then drizzle over salad and toss to combine. Serve.
n a large bowl, add beef (and any juices left on
prepare a batch of thai sticky rice (aka thai sweet rice) to serve
Cook meat in frypan until it loses pink color.
Remove excess fat. Add lime or lemon juice, fish sauce, ground hot chili, sugar and ginger.
Stir in and cook for a couple of minutes.
Add onion last and cook just until wilted.
Garnish pork with roasted peanuts. Serve with loose-leaf lettuce as described in Thai Beef Appetizer recipe.
arge fry pan and cook beef in batches until browned all
ornstarch. Pour this over the beef and toss. Set aside.
Since this Thai-influenced recipe calls for lager, a Thai lager would be
Place beef in a bowl with soy sauce, oil, ginger, garlic and chili to marinate.
Heat a medium frying pan on high. Remove beef from marinade and cook for 3-4 minutes each side. Rest, covered, for 5 minutes. Slice thinly.
In a bowl, combine beef, peanuts, cilantro and scallions.
Arrange cucumber rounds on a serving platter. Top each with a spoonful of beef mixture.
To marinate, place beef in a bowl with soy sauce, oil, ginger, chili and garlic. Cover and chill for 1 hour.
Heat a frying pan on high. Drain beef and cook for 3-4 mins until cooked to taste. Rest, covered loosely with foil, for 5 mins then slice thinly.
In a bowl, combine beef, peanuts, cilantro and onions. Arrange cucumber rounds on a serving platter and top each with a spoonful of the beef mixture.
In blender combine chilies, sugar, lime juice, garlic, peanuts and cilantro to taste.
Stir-fry beef in oil.
Sprinkle liberally with black pepper.
Toss lettuce, onion and scallions.
Add beef and sauce.
Garnish with cilantro.
ine paste forms.
Place beef in a bowl and season