Monday, November 14, 2016

Thai Steak Bowls

Here's dinner in a bowl. This is so simple to make, the sauce takes minutes to put together- and if you cook your meat and rice well- this will be a five star dinner in thirty minutes. I love tossing the sauce into the rice and getting forkfuls of mint, chili, and steak all mixed together; taps into all the right flavor senses. I recommend cutting the steak as thinly as possible and serving it more on the rare side. I really miss my favorite restaurant- Beverly Hills Thai in LA. This dish made me miss it even more but I was happy recreate some of my favorite flavors from there.
2 cups, jasmine rice
3 oyster steaks
kosher salt
black pepper
1 tbsp extra virgin olive oil
1/4 cup fresh mint, finely chopped
1/4 cup basil, finely chopped
3 tbsp scallions, small chopped
1/4 cup chives, finely chopped
3 cloves garlic, minced
2 limes, juice + 2 tbsp zest
2 tbsp toasted sesame oil
4 tbsp chili paste (sambal oelek)
1/4 cup soy sauce
1/4 cup rice vinegar

Yields: 4 servings 

1. cook rice according to bag instructions. keep covered with a tight fitted lid in pot until ready to plate. 
Pat oyster steaks dry. preheat oven to 350°. generously sprinkle kosher salt and pepper on both sides. In an oven proof pan heat the olive oil over a high flame. Once oil is hot place oyster steaks in pan. allow the oyster steaks 2 minutes per side to crust in pan. place oyster steaks in oven for 8 minutes. remove steaks from oven and let them rest for 10 minutes before slicing. with a very sharp knife, slice steaks very thinly. 
for the sauce: combine mint, basil, scallions, chives, garlic, juice of both limes, zest in a bowl. mix in sesame oil, chili paste, soy sauce, and vinegar. 
Portion rice into bowls, top with some sauce, and place thinly sliced steak on top.

Bon App├ętit! 

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