Recipe for: Thai Beef Salad
(Makes 6 servings)
Marinade/dressing |
Salad Ingredients |
Directions |
½ cup low-sodium soy sauce ¼ cup honey ¼ Cup fish sauce 3 Tbsp fresh orange juice 1 Tbsp sesame oil 1 Tbsp cilantro 1 Tbsp mint leaves 1 Tbsp fresh lime juice 1 fresh Thai chile 3 cloves garlic 1/2-inch piece ginger, peeled and minced
Blend everything together |
1 ½ Lb flank steak 1 small red onion, sliced 4 roma tomatoes, diced I head romaine lettuce 1 medium cucumber, peeled and thinly sliced 2 Tbsp chopped cilantro 2 Tbsp chopped fresh mint 2 Tbsp chopped thai basil ¼ Cup chopped peanuts toasted ½ bag bean thread noodles |
· Blend marinade. Reserve ½ as dressing. · Marinate the steak in the other ½ for ½ hour. (we like to use a freezer bag) · Prepare and chop all the ingredients for the salad. · Cook the bean noodles, rinse and toss lightly with a dash of olive oil. · Grill the steak on medium-high until medium rare, about 3-4 minutes on each side. Let rest and cool · Slice steak very thinly across the grain. · In a large bowl, toss onions, tomatoes, cucumber and romaine with reserved dressing. · Top with herbs / nuts / steak |
Recipe for: Lychee-Champagne Cocktail
Ingredients |
Directions |
1 oz Kafir lime leaf infused white rum 1 oz lychee juice/syrup 1 oz lychee liquor (Kwai Feh or Soho) Dash bitters (Angosturo) 2 oz Champagne Lychee for garnish
|
· Infuse white rum with kafir lime leaves overnight. · In a shaker with add: rum, lychee syrup, lychee liquor. · Shake well · Pour into a tall glass with ice. · Add a dash of bitters and top with Champagne. · Garnish with lychee. |