Zutaten für Tim's Tantalizing Thai Salad
- Steak
- Thai Chiles
- Cornstarch
- Garlic Cloves
- Romaine Lettuce Hearts
- Thai Basil
- Fresh Cilantro
- Mint Leaves
- Red Onion
- Edible Orchid
- Fresh Lime Juice
- 1 tablespoon fish sauce
- 4 tablespoons peanut oil
- 1 teaspoon sugar
- Salt And Pepper
Cleverer kochen mit Sous, Ihrem Küchenbegleiter
Fehlt Ihnen eine Zutat für dieses Tim's Tantalizing Thai Salad? Brauchen Sie eine perfekte Weinbegleitung oder eine Idee für eine gesunde Beilage? Raten Sie nicht – fragen Sie Sous! Ihr KI-gestützter Sous-Chef hilft Ihnen in Sekundenschnelle, Zutaten auszutauschen, Portionsgrößen anzupassen und Geschmackstipps zu entdecken.
Zubereitung von Tim's Tantalizing Thai Salad
- Whisk together 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 tablespoon peanut oil, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Set aside.
- In a separate bowl, toss 1 pound beef strips with 1 tablespoon cornstarch.
- Heat 3 tablespoons peanut oil in a heavy-bottomed pan over medium-high heat.
- Add the beef strips and stir-fry constantly for 5 minutes, until browned.
- Add a pinch of salt and sugar. The starch may stick to the pan – this is normal.
- Add 2-3 Thai chilies (adjust to your spice preference), finely sliced, and cook for 2 minutes.
- Add 2 cloves minced garlic and cook for 1 minute. Remove from heat and let cool slightly.
- Slice the romaine lettuce lengthwise in half, then thinly slice each half. Arrange on a serving platter.
- Top with the beef mixture.
- Scatter 1/2 cup fresh basil leaves, 1/4 cup fresh mint leaves, and 1/4 cup fresh coriander leaves (or substitute with more basil and mint) over the beef.
- Drizzle generously with the lime vinaigrette.
- Garnish with 1/3 of an orchid (optional).
- Serve immediately and enjoy!
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
17 g
Zucker
31g
Fett
57g
Kohlenhydrate
6g
