Friday, July 10, 2009

Thai Bean Sprout Salad with Seared Rib Eye

You will need about two handful of ends plucked bean sprout. It is then cooked in boiling water for about 40 seconds. Make sure you're not doing other things while at it because once the bean sprout is over cooked, your dish will turn out to be an utmost disaster.

Roughly chop the Chinese parsley and chili. Leave it aside.

Marinate the rib eye for about 30 minutes with dark soy sauce, light soy sauce and a dash of black pepper.Next, bring the marinated meat to seared to seal in a pan that is already well heated beforehand. Not many would want it rare or medium rare for that matter, so if you want it well done, lower the heat and cook till well done.

Then, slice the rib eye to your preferred thickness with a sharp knife. I prefer mine to be in thick slices for maximum taste outburst. ;p

The chopped parsley and chili is then mixed with 3 table spoon of thai fish sauce and one tea spoon of fresh squeezed lime. Then, add in the bean sprout and let all the five ingredients infuse its flavors together.

Arrange the slices of rib eye and garnish the platter with a quarter lime and chopped chili.

Healthy (at least in my eyes ;p) and lovely. Ahhh :)

Have a nice weekend everyone!


wen ni said...

yummy! ^^

Melanie said...

Wen Ni : It sure is! :)

msihua said...

That looks yummy and I don't even eat beef!!

I shall modify this with pork.. or lamb!

Melanie said...

Msihua : Pairing it with pork would be great since Thai food has always been associated with pork! :)

Arth Akal said...

this looks delicious!