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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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thai style salad Ingredients:
1 pound sugar snap peas, ends and strings trimmed |
1 red bell pepper, quartered, cored and thinly sliced |
1 medium cucumber, peeled, halved lengthwise, seeded and sliced thin |
1 pound skirt or flank steak |
1/4 teaspoon kosher salt |
1 dash freshly ground black pepper |
3 tablespoons vegetable oil |
40 g shallots (2), thinly sliced |
2 tablespoons fresh lime juice |
2 tablespoons fish sauce |
4 g red chili pepper (seeds and veins removed for less heat if desired), sliced crosswise |
1 1/2 teaspoons sugar |
1 cup grape tomatoes, halved |
2 tablespoons cilantro, chopped |
2 tablespoons mint leaves, chopped |
2 tablespoons roasted unsalted peanuts, chopped (optional) |
Directions:
1. Bring a medium saucepan of water to a boil. Add the sugar snaps and boil 1 minute. Drain and cool under cold running water; drain well. Slice sugar snaps on the diagonal into 1-inch pieces. Transfer to a shallow serving bowl and add the bell pepper and cucumber.
2. Heat a medium nonstick skillet over high heat 2 minutes. Pat the steak dry and season on both sides with the salt and black pepper to taste. Add 1 tablespoon of the oil to skillet and cook steak, turning once, until seared, about 5 minutes. Transfer to a plate.
3. Pour remaining oil into skillet. Add the shallots and sauté over medium-high heat until browned, 1 to 2 minutes. Stir in the lime juice, fish sauce, chile and sugar. Remove from heat.
4. Transfer steak to a cutting board; pour the juices from the plate into skillet. Thinly slice steak across the grain and return sliced meat to skillet; toss to coat.
5. Pour steak and shallot mixture over sugar snaps, bell pepper and cucumber. Garnish with the tomatoes, cilantro and mint and the peanuts if desired; serve immediately.
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