Now I cooked my beef rare, just cook yours longer if you prefer it cooked more.
This is a great dish, it looks amazing and it's fresh flavour leaves a delicious taste in your mouth with every bite.
My family loved this, hope your does to.
800g thick-cut beef rump steak
1 tablespoon peanut oil
350g gai lan
270g baby pak choy or bok choy, trimmed, quartered
100g snow peas
4 green onions, sliced thinly
1/4 cup (40g) unsalted roasted cashews, chopped coarsely
1/4 cup loosely packed fresh coriander sprigs
Cashew Nam Jim:
2 shallots (50g), chopped
2 clove garlic
3 fresh long green chillies, seeded, chopped
2 fresh coriander roots, chopped
1 teaspoon finely grated fresh ginger
2 tablespoon grated dark palm sugar
1/3 cup (50g) unsalted roasted cashews
1/3 cup (80ml) lime juice, approximately
1 tablespoon fish sauce, approximately
Make cashew nam jim: Blend shallots, garlic, chilli, coriander root, ginger, sugar and cashews (or pound with a mortar and pestle) until mixture forms a paste. Transfer to a small bowl; stir in juice and fish sauce to taste.
Trim fat from beef; rub beef with oil, season to taste. Cook beef on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 4 minutes each side for medium or until cooked to your liking. Remove from heat; rest, covered, for 5 minutes, then slice thickly.
Meanwhile, trim gai lan stalks; cut stalks from leaves. Steam stalks, in a single layer, in a large steamer over a wok or large saucepan of boiling water for 1 minute. Place separated pak choy on top; steam (or boil) for a further 2 minutes. Add snow peas and gai lan leaves; steam (or boil) for a further 2 minutes or until vegetables are just tender.
Place vegetables on a platter, top with beef; drizzle with beef resting juices. Spoon nam jim on beef; top with green onion, cashews and coriander.
Pin it: www.pinterest.com.au/pin/399413060708217716/