Thai steak salad

Thai steak salad

I love Thai food, and one of the things that makes its taste distinct is the flavor of fish sauce. Fish sauce is widely used in Asian cuisine, and it is one of my favorite seasonings. Some people may find the smell offensive, but I think it can make anything taste good. Another element I love about Thai cuisine is the heat and spice in the dishes. This recipe is a keeper for the household – I drew inspiration from Chrissy Teigen’s mom’s yum nua (beef salad), and added some elements to make it more to my family’s liking. You can use any steak cut you prefer, but I made mine with ribeye, because who doesn’t love fatty steak cuts? For the greens I used a spring mix, but you can substitute with romaine, iceberg, or Boston lettuce. For an extra kick, add grilled jalapeños, charred but still with some crunch in it. I hope you enjoy!

Makes 2-4 salads

1 inch thick slice of ribeye in room temperature

2 tsp olive oil

4 small radishes, cleaned, and thinly sliced

1/4 c of cilantro leaves only

1/2 red onion, sliced into strips

2 jalapeños

2 tomatoes, sliced

For the dressing:

zest and juice of a lime

3 tbsp fish sauce

1 tbsp light soy sauce

2 tsp palm or coconut sugar

1 tsp sesame oil

2 tsp sambal oelek

1 tsp rice vinegar

thai chili powder or flakes

Mix all the ingredients for the dressing. Adjust the taste using fish sauce and red pepper flakes and set aside to allow the flavors to settle.

Preheat oven to 400 deg F. Generously season the steak with salt and pepper. Heat a cast iron grill on high. Add olive oil. When the pan is smoking hot, place the steak and cook it for 4 mins.Flip once and cook it for 3 mins more. Place the steak on a baking tray, and into a pre-heated oven. Bake until your desired doneness*.

Quickly grill the jalapeños in the cast iron pan (about 2-3 mins) and set aside. Meanwhile, add the radish into the dressing to marinate.

When the steak is at your desired doneness, remove from oven, cover with aluminum foil and let rest for ~10 mins. Then cut into thin slices.

Marinate the steak slices and onions in the dressing. Cut the jalapeños into thin slices. Combine all the ingredients onto a plate and serve with lime wedge.

*I prefer medium rare about 130-135 deg internal temperature. I cooked mine for 8 mins.


Beef Nilaga

Beef Nilaga
One of my comfort foods is this one pot meal – Nilaga. It is a traditional Filipino dish, with steamy flavorful broth, served with fish sauce with lemon and birds eye chilis. My family loves it! People in the Midwest find it interesting that we Filipinos eat rice with soup, but I say it is delicious. This is a great way to introduce people to Filipino cuisine.

2 lbs. of beef chuck or shank
1 lb of beef bones
1 tbsp peppercorn (or more)
1 pc of star anise
2 medium onions, chopped
5 stalks of scallions
3 stalks of celery
4 c low sodium beef broth
2 c water
2 tbsp fish sauce
1 tbsp coconut sugar
2 corn on the cob,
cut into pieces lengthwise or horizontally
3 potatoes, quartered
cabbage cut into wedges

Clean meat and bones and place them into a big pot.
Fill the pot with water until meat is completely covered.
Let it boil until the scum floats/surfaces (about 5-8 minutes).
Strain the meat using a colander and rinse meat under cool water.
Place the meat into a clean pot and add the first 9 ingredients.
Let it come to a boil then reduce heat to low and
let it simmer for 3-4 hours. Once the meat is tender,
season the soup with fish sauce and coconut sugar.
Add salt to taste. Add potatoes and corn and
let it cook for about 10 minutes. Finally add the cabbage.
Simmer until all vegetables
are cooked to your liking.(I like my cabbage to have a bite)
Discard the star anise and celery (optional).
Serve hot and top it with more chopped scallions.