I stuck to my menu plan even though it would have been easy to capitulate and opt for takeaway.
Thai beef salad was on the plan for tonight before I realised we were going to a free screening of Casablanca. The scheduled time was 7pm for a 7.15pm start and we normally don’t arrive home until close to 7.30pm so clearly we had to make some adjustments. I caught a train which had me arriving home about 5.30pm and GMan came in at about 6.40pm.
I sliced the beef and marinated it last night. I used a splash of olive oil, lemon juice, 1/4 teaspoon of ginger and tiny red chilli (very hot) finely chopped. Here is the mixture this afternoon before I cooked it.
I prepared the remaining ingredients for the salad – lettuce, carrot, cucumber and cherry tomatoes.
The carrot and cucumber were cut using a spiral cutter.
Due to the time constraints we had decided to pack our dinner as a picnic to eat when we got to the hall for the movie screening.
I fried the meat in a tiny bit of coconut oil. To add some extra flavour I mixed up a sauce and added that to the pan at the end. I used a tablespoon of lemon juice, a teaspoon of red wine vinegar, 2 teaspoons of crunchy peanut paste and a pinch each of ginger and chilli powder. I stirred the sauce through the meat and cooked for a further minute.
The meat was added to the salad and we were ready to go – complete with cutlery and serviettes.
This was really delicious and I think the improvised sauce really added a nice finish to the meat.