This meal was inspired from the Food Busker on FoodTube...we just mostly changed all the measurements to our liking and substituted for similar ingredients we had; I recommend you do the same if you are missing an ingredient. Although, we were lucky because we already had all the Asian sauces to make this delicious steak salad. The vinegar and fish sauce work really well with the steak and the freshness of the herbs. Oh and did I mention it's a great way to use the fresh herbs in your garden.
Ingredients
2 carrots, peeled or washed, thinly sliced in sticks
1/2 cucumber, washed, thinly sliced in sticks
1/2 cup (120 mL) granulated sugar
1/2 cup (120 mL) white wine vinegar
2 carrots, peeled or washed, thinly sliced in sticks
1/2 cucumber, washed, thinly sliced in sticks
1/2 cup (120 mL) granulated sugar
1/2 cup (120 mL) white wine vinegar
8oz steak
Vegetable oil
1-2 tsp (5-10 mL) Chinese five spice
Vegetable oil
1-2 tsp (5-10 mL) Chinese five spice
3 radishes, thinly sliced
1 green onion, thinly sliced
1 chili, thinly sliced in sticks
1 branch fresh basil, leaves removed from stem
2-3 branches spearmint, leaves removed from stem
4-5 branches cilantro, leaves removed from stem
1 green onion, thinly sliced
1 chili, thinly sliced in sticks
1 branch fresh basil, leaves removed from stem
2-3 branches spearmint, leaves removed from stem
4-5 branches cilantro, leaves removed from stem
2-3 tbsp (30-45 mL) cashews, roughly chopped, roasted
Dressing
1 tsp (5 mL)garlic, crushed
1 lime, zest and juice
1 tbsp (15 mL) Mirin*
1 tsp (5 mL) fish sauce
1 tbsp (15 mL) vegetable oil
1 lime, zest and juice
1 tbsp (15 mL) Mirin*
1 tsp (5 mL) fish sauce
1 tbsp (15 mL) vegetable oil
Method
1. In a medium bowl, cover the carrots and the cucumber with the vinegar and the sugar. Set aside to pickle while you do the rest of the meal.
2. Heat a skillet (preferably a cast iron skillet) on high heat, don't add oil. Take your steak and grease both sides with vegetable oil. Dust the five spice on both sides of the steak.
3. When the skillet is hot, start cooking your steak; you'll know it's hot because the steak will sizzle as you put it in the skillet. For medium rare, cook each side for 2-3 minutes. Once cooked, set it aside for about 5 minutes while you finish up the rest of the salad.
4. Drain the carrot and cucumber sticks. Mix them with the fresh vegetables and the herbs in a medium bowl.
5. For the dressing, whisk the garlic, the lime zest and lime juice, Mirin, fish sauce and vegetable oil together.
6. Cut your steak perpendicular to the grain of the meat.
7. Now you can plate up. Separate the herbs and vegetables between 2 plates, do the same with the steak and the dressing. Sprinkle with cashews and enjoy!
1. In a medium bowl, cover the carrots and the cucumber with the vinegar and the sugar. Set aside to pickle while you do the rest of the meal.
2. Heat a skillet (preferably a cast iron skillet) on high heat, don't add oil. Take your steak and grease both sides with vegetable oil. Dust the five spice on both sides of the steak.
3. When the skillet is hot, start cooking your steak; you'll know it's hot because the steak will sizzle as you put it in the skillet. For medium rare, cook each side for 2-3 minutes. Once cooked, set it aside for about 5 minutes while you finish up the rest of the salad.
4. Drain the carrot and cucumber sticks. Mix them with the fresh vegetables and the herbs in a medium bowl.
5. For the dressing, whisk the garlic, the lime zest and lime juice, Mirin, fish sauce and vegetable oil together.
6. Cut your steak perpendicular to the grain of the meat.
7. Now you can plate up. Separate the herbs and vegetables between 2 plates, do the same with the steak and the dressing. Sprinkle with cashews and enjoy!
Serves 2.
*a sweet rice wine vinegar
