Ingredients
Cashew nam jim
Beef with cashew nam jim and asian greens
Method
Beef with cashew nam jim and asian greens
1.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.
2.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.
3.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 for a further 2 minutes. Add snow peas and gai lan leaves; steam for a further 2 minutes or until vegetables are just tender.
4.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.
Serve with steamed jasmine or brown rice. You will need about 3 limes for this recipe. Nam jim can be made a day ahead; keep tightly covered in the fridge until ready to use.
Note