Spicy Thai-Style Steak And Rice Noodle Salad
VideoJug user FoodWishes has created a film showing you how to make spicy Thai-style steak and rice noodle salad. Visit their website www.foodwishes.com for more recipes!
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Step 1:
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The Dish
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Alright step one to put together our spicy Thai steak and noodle salad is we’re going to make a little wet rub for this steak. We’re going to use a skirt steak. That was a teaspoon of SriRacha, I’ll spell that on the recipe page but it’s an Asian hot sauce.
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Step 2:
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Preare The Wet Rub
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That was a little dusting of Chipotle pepper. That’s a smoked jalapeño, about an eighth of a teaspoon; that’s all I have left. This is a red curry powder; that’s a McCormick brand. That’s in most supermarkets but it’s a really nice blend of coriander, cumin, and a bunch of different exotic Asian spices.
So that’s a red curry powder, about a teaspoon. And this is fish sauce, got to get some fish sauce. It’s a fermented sauce like a soy sauce, it’s very salty but it has a real unique interesting flavor that’s just perfect in this dish. So I want you to find some of that, don’t be afraid.
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Step 3:
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Prepare The Meat
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Skirt steak is a long strip of steak that looks like a skirt apparently although that’s a pretty short skirt. There’s about a pound in a quarter size piece. I slice that into 5 or 6 pieces. Don’t worry about trimming this, there’s a little bit of fat on it but it’s not the silvered skin tough kind of fat, that’s going to melt in the pot.
Just give the meat a little toss with our wet rug, and then minimum 30 minutes in the fridge for that. You can leave it for a couple of hours, or even over night if you want to but 30 minutes would be a minimum.
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Step 4:
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Prepare To Cook The Meat
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Now we’re going to simply sear that meat on both sides. I’ve got about a tablespoon of vegetable oil in a hot pan. Now be a little careful, that first piece of skirt steak is going to be a kind of thin and the one on the other end is going to be a little bit thicker so you’re going to have to adjust your cooking; maybe take the thinner one out a little sooner.
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Step 5:
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Cook The Meat
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So that was about 4 minutes on one side, and then about 4 minutes on the other and then when that tongue bounces back, when that meat bounces back, you can feel it’s medium rare. I turn the heat off and just to cool it down and deglaze the bottom of the pan a little bit, get a little more of that juice off there, a little bit more of that caramelized meat juice, I put a quarter cup of water. Just throw that in a bowl and let it cool down so you can slice it.
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Step 6:
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Prepare The Noodles
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This is 8 ounces of rice noodle also known as Thai Stick. You can find this in the Asian section. It’s rice noodles and the same thing they make Pad Thai with. Cover that with boiling water for 8 minutes and put your timer on because if you go too long you’re going to mush. So 8 minutes with the boiling water.
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Step 7:
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Prepare The Vegetables and Herbs
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In the meantime I had 8 minutes to prep the other veggies so I took a whole bunch of mint. That’s one whole bunch; very important flavor component in this dish is the mint. And we’re doing your classic chiffonade which means you take 7 or 8 of these leaves, you roll them up tight, you give it a thin slice across and you get these beautiful ribbons of mint. I don’t want to chop that, I want it just like that. That’s going to be beautiful.
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Step 8:
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Prepare The Carrots
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This is a Japanese vegetable slicer; it comes with much different blades. I’m using the one that does the fine little threads of carrot. You can use a vegetable or, sorry, cheese grater for this, and it does come with a plastic guard to hold the vegetables but I am not using it because I am, what’s the word; stupid! So if you’re stupid, don’t use the holder, you’ll take your finger tips off probably. But be really careful with that.
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Step 9:
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Prepare The Noodles And Peanut Sauce
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So after 8 minutes my noodles were perfect. I drained them, rinsed them with cold water, and added my peanut sauce that you’re going to see in another demo. Check out the peanut sauce demo. It’s just a simple peanut dressing. If you want to use store bought peanut dressing, as long as it’s good quality, not a problem.
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Step 10:
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Garnish With The Vegetables And Herbs
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I’m going to toss that with enough sauce to moisten it all the way through, and I’m going to start adding some veggies here. I ended up; I guess it was almost like 3 quarters of a cup of the carrot so we’re going to throw that in. And again I used that Japanese grater because it just makes perfect, beautiful little threads.Again, presentation, consistency, that’s where you bring your cuisine up to another layer. A grater doesn’t look bad but those vegetable slices are really cheap. And I got to cheat here, this is angel hair coleslaw bagged right from the grocery store. I can’t use the whole cabbage; I can’t buy a 4 pound cabbage and slice it all up. What am I going to do with all that cabbage? So I love these little bags of angel hair, so convenient.So you’re going to add your carrot and your coleslaw mix, or just cabbage basically. Give that a toss and that’s looking good already. But it gets better.
Throw in your mint; again that’s a whole bunch of mint, it seems like a lot but it’s really important in this dish.
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Step 11:
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Serve
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Now the only way to screw this steak up is to cut it with the grain. You’ve got to go against the grain. You can see the grain, look at the grain. Cut across the grain as thin as you can slice it. The thinner the better. As you eat that cold, slippery noodle with that delicious spicy steak you want it to just basically melt right in to it. So no big chunks, take your time, slice it thin. So I served it with a wedge of lime. Again the noodles are cold; the steak is just room temperature or even a little bit warm. I topped it with some jalapeño or a little bit more of the mint and that is a fantastic, interesting, Asian-style nice light dinner. Again, check out the video for the dressing and I think you’re really going to enjoy this. Enjoy.