In a preview of coming attractions here is the first in what will be a series of cooking videos starring me, Jude, occasionally Mz. Riz and others as we cook, talk and eat. I keep reminding myself there has to be a first time. I now know how hard it is to be in FRONT of the camera. I’m sure I’ll improve. Hope you enjoy.
Thai Beef Salad
- 1-2 pounds beef tenderloin cleaned and cut into 1/2 inch strips
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar
- 1/2 cup dark molasses
- 1 inch cube of ginger peeled and coarsely chopped
- 2-3 Thai chilis stems removed
- 4 cloves garlic
- 1/4 cup mint leaves chopped
- 1/4 cup cilantro leaves chopped
- 1/2 red pepper
- 1/2 yellow pepper
- 3 scallions
- Add soy sauce, vinegar, molasses, ginger, chilis and garlic to blender and puree.
- Place sliced beef into a non-reactive pan. Pour marinade over beef and toss. Wrap, marinate for at least 4 hours, best overnight
- Heat large sauté pan until hot, no hotter, just a bit more.
- Strain marinade from beef and retain.
- Add beef to pan and caramelize. It will take about 3-5 minutes. Place beef in bowl.
- Add marinade to saute pan and reduce until thick. Pour over cooked beef and toss. Let beef cook in bowl while you.
- Slice red and yellow peppers, green onion.
- Chop mint and cilantro.
- Once you’re done the beef should be cool enough to add the veggies. Toss. Adjust seasonings.
Judy, you’re a natural!
Coming from you I take that as a huge compliment. Thanks for watching.
Not only was this salad a visual show stopper, it tasted fabulous! Great job on the video!
Judy,
Thank u so much for posting this beautiful pic of the recipe Curt can’t wait for me to make it:))
Thanks so much for checking out the blog.
Curt says the video was the coup De grace
Write more, thats all I have to say. Literally,
it seems as though you relied on the video to make your point.
You obviously know what youre talking about, why waste your intelligence
on just posting videos to your blog when you could
be giving us something informative to read?
I have been producing television for the past 15 years before that I was a professional chef. I thought I’d merge the two. Thanks for stopping by.
This dish was so flavorful, and I couldn’t stop eating it. Thank you for sharing the recipe.