|2 servings||calories per servings 470||protein serving 36 g||carbs per serving 60 g||total fat per serving 8 g|
The technique for cooking the beef in this dish involves marinating it in fish sauce and then searing it quickly. Cutting the steak into pieces creates more surface area for caramelized flavors to develop and complement the exhilarating combination of mint, cilantro, lime and a hint of red chili flake, characteristic of Thai-style cuisine. This dashing meal is best served on a warm summer night on the back porch.
|Nutrition Facts||/ Per Serving|
|Total Fat||8 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||60 g|
|Dietary Fiber||2 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Finely chop green onion, keeping white and green parts separate.
• Halve lime. Squeeze 2 teaspoons lime juice (save remaining lime for another use).
• Pick and finely chop mint leaves.
• Pick and finely chop cilantro leaves.
• Discard any tough arugula stems.
In a bowl, toss steak with fish sauce.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add steak. Cook without disturbing until browned on bottom, about 1 minute.
• Flip steak. Cook without disturbing until browned on other side, about 1 minute.
• Add onion whites. Cook, stirring and turning occasionally, until steak is browned all over, about 1 minute.
• Transfer steak to a cutting board.
• To skillet add 1/2 cup water and tamari. Increase heat to high.
• When mixture boils, remove pan from heat.
• Slice steak very thinly against the grain.
• Add steak and its juices to skillet. Place pan over medium heat. Cook, tossing, until steak is barely pink, about 1 minute.
• Remove pan from heat.
• In a large bowl, combine sugar, lime juice and red pepper flakes.
• Add steak, leaving most of the broth in the skillet.
• Fold in mint and half of cilantro.
• Divide arugula between 2 plates.
• Top with steak and herbs, leaving juices behind.
• Fluff rice with a fork. Stir in steak juices, onion greens and remaining cilantro.
• Serve with steak salad, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...