Prep time: 10min
Serves: ¼ cup
- ½ teaspoon ground coriander
- 1 coriander root or 1 tablespoon chopped cilantro stems
- 2 cloves garlic
- ½ teaspoon black pepper
- 1 tablespoon coconut aminos or wheat free soy sauce
- 1 tablespoon Oyster Sauce (I have a recipe in the Thai Cuisine book for this or Wok Mei makes a pretty good gluten free version or sub with ½ tablespoon maple syrup and add an additional ½ tablespoon coconut aminos or wheat free soy sauce)
- Using a mortar and pestle, pound and mash together the ground coriander, coriander root, and garlic OR place all ingredients in a food processor and process until smooth.
- Transfer the coriander mixture to a small bowl and stir in the black pepper, coconut aminos, and oyster sauce.
- Store in an airtight container in the refrigerator for up to 1 week.
Spicy Thai Beef Salad – Severs 2-3 people
Prep time: 20min cooking time: 5min total:25min
- ½ pound sirloin or flank steak
- ¼ cup Beef Marinade
- 1 tablespoon maple syrup
- 2 teaspoons lime juice
- 2 tablespoons fish sauce
- 2 to 6 small red Thai chiles, chopped
- 1 cup thinly sliced cucumber
- ¼ cup sliced red onion or shallots
- 1 green onion, sliced
- ¼ cup celery leaves
- ¼ cup mint leaves
- Lime wedges, for garnish
- 1 cup shredded cabbage, to serve
- Marinate the steak overnight in the beef marinade.
- In a small bowl, stir together the maple syrup, lime juice, fish
- sauce, and chiles.
- To grill the steak, heat the grill to high, shake the excess marinade
- off of the steak, and place it on the grill.
- Cook for approximately 4 to 5 minutes per side for medium-rare, 5 to 7 minutes for medium, or 8 to 10 minutes for well done.
- The steaks should be golden brown and slightly charred.
- Let rest for at least 10 minutes.
- To cook the steak in a skillet, heat a large skillet over medium high heat for about 1 minute. Once the pan is hot, take the steak out of the marinade and shake off any excess.
- Place the steak in the skillet and sear for 3 to 5 minutes per side for rare to medium-rare, 5 to 8 minutes for medium to medium-well, or 8 to 10 minutes for well done. For thicker steaks, sear for 3 to 5 minutes per side and then roast in a 400˚F oven for 5 to 7 minutes.
- Let the steak rest for at least 10 minutes.
- Once it has rested, thinly slice the cooked beef and add it to the maple syrup mixture.
- Add in the cucumber, red onion, green onion, celery leaves, and mint leaves, and mix well.
- Garnish with lime wedges and serve on a bed of shredded cabbage.