The star of this dinner is definitely the flavorful beef, accented by the bright and spicy herb salad atop the plate. I would not recommend making this dish without the greens. So here is how I did it.
Plated dinner for two came with the following:
3/4 c basmati rice
2 cloves garlic
2 T fish sauce (divided)
1 packet soy sauce
1 t sugar
10 ounces flank steak
1 c salad greens
1/2 c fresh mint
1 red onion
1 green Thai chile
1 t dark brown sugar
What I needed from home:
medium pot with lid
large pan (wok)
2 T olive oil
1 3/4 c water
The first thing to do is to cook the rice. In a medium pot over high heat, bring 1 3/4 cups water and basmati rice to a boil. Stir once, then cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for at least 10 minutes. Taste and add salt and pepper as needed. Fluff with a fork and set aside.
The next step is to marinade the beef. Roughly chop garlic. In a large bowl, stir together chopped garlic, 1 tablespoon fish sauce, soy sauce (about one tablespoon if I had to guess), and sugar. Cut beef into 1/2-inch cubes. Add to bowl and toss to coat. Set aside to marinate for at least 10 minutes, up to 2 hours. I also added 1 tablespoon of spicy chili-garlic red sauce.
At first, I was unsure that 10 ounces of beef would be enough for two plates, but combined with the rice, and herb salad, as a total plate the meal was more than enough. So satisfying at right around 500 calories a plate. The entire meal took 30 minutes from start to finish (and I was slowed down by taking pics of each step.) I would definitely make this again!
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