Speaker: We are going to marinade a beautiful piece of beef, we are going to turn it into a lovely Thai Beef Salad, it's going to be very simple and it's going to appeal to all you people who love Thai-food. So, the first thing that we are going to do for this salad is one hour before we start preparing it, we are going to marinate the beef. So, I am going to marinate it with three basic ingredients. I have got sugar, I have got fish sauce and I have got soya sauce. Very simply, I am going to combine those into one lovely mixture. Now, before pouring it over the beef, you want to make sure that all the sugar is dissolved. So, just stir it for ten or fifteen seconds.
Now, we are going to place the beef into large bowl like this for marinating it and it's very important, this whole marinating process is going to take about one hour. As we are doing it, every fifteen minutes we are going to take it out of the fridge, we are going to turn it over and put it back into the fridge. So, you will do that four times over the course of the hour and once that's done, we will be ready to cook it. So, my beef is been in fridge for one hour and I think that's ready to go. Now, hopefully that beef would have absorbed all that soya sauce and you will have – once we go to cook it, we will get a lovely caramelizing on it. So, I am going to cook the first one. So, couple of grilled pan on over here and that's on the higher heat.
So, we really want to get a lot of heat in there and what we are going to do is I am going to sear that beef one piece at a time. We want to keep that lovely heat in the pan and we want to get a beautiful caramelized outside of the stake and it will be lovely rare in the middle. We will pour nice amount of olive oil in there and we are looking for that smoking point. Once it starts to smoke, we know that state is ready to go in there. So, I am going to do them one at a time as well which is very important because if I put all four stakes onto that pan, what's going to happen is the temperature of the pan is going to come right down, the stakes are going to boil on there and you won't get that beautiful caramelized outside of the stake.
Here it goes and you can hear that sizzle, that's very, very important. Now, I mean as in the New York strip here, you can just use anything as a nice strip by, if you want to get it a little bit fancy, you could always go with a fatter stake. But I don't think that the New York Strip is the perfect type of meat for this recipe. We are going to leave this for about a minute and a half on this nice high heat, we are going to flip it over to the other side. We have got another minute and the half now and then we will be ready to go. So that stake seared for a minute and a half now, and you can see just how hot that pan is. It's actually exactly what we are looking for. I am going to take that up and I am going to transfer it over here and what I have got here are two forks.
Just get that stake to this off the plate. So, by lifting it up with those forks, we are going to keep it right up above those juices and that's going to be incredibly tender and it's going to be so pink and moist when we cut into it in a minute. So, the next thing we are going to make is one beautiful little dressing for this salad. So, what I have done is I set my stake to one side dressed. That's going to take about five minutes, exactly the same amount of the time and this is going to take me to make this wonderful dressing. Now, we start of with a nice bit of coriander. Now, what we are doing to that coriander is I have got a cute little chili here that I am going to chop up.
Now, it might look cute but if you would eat that, it will probably blow your head straight off. So, we are going to chop it nice and small and that will have a lovely little kick to the salad. So, in it goes with your coriander. Now, I am going to add another couple of ingredients, once again I have got a little bit of fish sauce, in it goes. I am going to add some nice sugar, we are going to add a few nice chopped chives, the nice spring onions, just roughly chopped and I give it that wonderful vibrant color when we build up salad together, those spring onions are really going to stick out.
Now, I also have the nice lines here and I am just going to squeeze those straight in on top. Now, you can really see those incredible Thai flavors starting to come out. You can just imagine eating that lovely rare sunken beef with this beautiful marinade. We are ready to move onto the next stage of our brilliant Thai salad. Next ingredient that I am going to use is also very prevalent in Thai cooking, it's lemon grass. So, if have ever smelled the lemon grass, you will know exactly what I am talking about, if you haven't smelt it, go out and buy some because I don't think you are going to find a more fragrant cooking item out there on the market. What we do is we lay a flat on a board, we are going to get the back of our knife and hit it, six or seven times.
So, we are going to do it with our other one. Now, with lemon grass, this top piece from here up useless, you don't want to use that, it's woody, it's not very edible. So, it is going to use the bottom piece and we are going to slice it as thin as we can. Even though it's full of flavor lemon grass, it's a tiny but woody. So, you got to make sure if you take your time, and really, really fine. So, notice we finished everything for the salad, I am going to bring the beef back across and I can guarantee, we want to cut into this, that's going to be incredibly moist, lovely and pink in the center. So, let's just have a look. Look at that, that's exactly the color we are looking for, we have got that beautiful brownized exterior and right down the middle, we have got a nice rare state.
I have to say that, it's looking so, so tender, you can eat that just as it is. I would be happy to eat that with a plain salad, but we are going to take it that further. So, I am just going to place that beef in a nice pan over here, I am going to pour in a little bit of chicken stock and we are also going to add that wonderful mixture with the soya sauce, the sugar, the fish sauce and our nice fragrant herbs and what we will do is this isn't going to take more than 30 seconds. It's just basically, we get that tiny bit of heat back into that beef. And we have got those incredible colors with the fantastic spring onions in there and that looks to me like we are just about ready to dress our salad and serve it.
So, I have basically just got a couple of lattice leaves here, some nice fresh tomatoes that I have just quartered and a couple of nice cucumber. So, I am just going to place that on there, we are now going to start laying our beef on there, beautiful Thai aroma is coming up that and I think we are nearly ready to serve it up.
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