Thai beef and coconut rice




This is an attempt at replicating a dish we get in Dunsmuir Ca. at our all time favorite Thai restaurant Sengthongs. The owner is an itty bitty ball of fire that can cook like mad!


It's saladish in style, you add the hot cooked meat to the veggies and herbs and they slightly wilt from the heat just a bit.

There are so many flavors your taste buds will do the happy dance.


The longer you can give the meat to marinade all the better I would give a minimum of 4-6 hours and a maximum of 2 days.

I used thin cut new york steaks because that's what was on sale, but you could use flank steak or any other tender cut of beef.



The coconut rice is super easy and just has a mild coconut flavor to it. This rice really is delicious with all kinds of stir fry's or Asian dishes.


This recipe can be adapted heat wise to your liking. The ingredient quantities I have used here are not super spicy, when I make this for us I always add extra spice, because we like it hot!


If you have any leftovers including the rice, this would make a great frittata for brunch or lunch


Cheers!.


Serves 4-6.


Thai beef and Coconut rice

Marinade

2 Lbs beef flank steak or new york

1/4 cup hoisin sauce

1/4 chicken stock

3 Tb rice wine vinegar

2 Tb EACH chopped garlic and toasted sesame oil

1 Tb EACH packed brown sugar, soy sauce and fresh chopped ginger

2 tsp sriracha sauce

1/2 tsp salt

1/2 tsp pepper



Blend all ingredients in a blender or food processor and pour over meat to marinade.

When your ready to cook the meat, dry off steaks so they get a crust and don't sweat in the juices. Slice into thin slices against the grain, add to a hot pan with 2-3 Tb canola or peanut oil and cook until nicely browned at the very end add a couple TB of the marinade and cook another minute or two.


1/2 red onion sliced thin

1 large red or orange bell pepper sliced into thin slices

3 medium carrots julienned or sliced into rounds

1/2 large English cucumber sliced

1/3 of a head of savoy cabbage sliced

1/2 cup EACH fresh cilantro, mint and fresh dill. ( don't chop them put the leaves in whole)More is even better go with your taste.

1/2 chopped peanuts (I like dry roasted unsalted)

Add all ingredients except peanuts to a large bowl. Toss with dressing(all) add cooked meat and peanuts and toss well again.


Dressing

1/3 cup fresh mint

1/4 cup olive oil

3 Tb diced red onion

3 Tb lime juice

3 Tb fish sauce

1/2 tsp chopped garlic

1 tsp honey

3 tsp sriracha

Blend all ingredients in a blender or food processor.



Coconut rice

1/2 cup water

1 14 oz can coconut milk (light is fine)

1/4 tsp salt

1 cup jasmine rice

Bring water and coconut milk to a boil, add salt and rice. Reduce heat to simmer and simmer about 20 minutes until all liquid is absorbed.




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