By Jestei, Food 52
Do you know what the best part of the ballet is? Not having to go. Sorry to all you toe shoe lovers out there but that ballet — along with the opera and action movies — Jenny does not do. But I DO cook for the rest of the family headed to the Kennedy Center, a fast and delicious one-bowl meal with a nod to Thailand. The key to Spicy Thai Steak Salad is really the part after the meal is cooked, as the flavors develop in the dish.
spicy Thai steak salad
It’s weird to cook steak without seasoning it, but the author knows what she is doing here; the sauce has a ton of seasoning. If you don’t have or want to use a fresh chili, add a dash of hot sauce to your paste instead. Someone might get mad at me for saying that, but you really can. I sautéed my onions in olive oil first, because I don’t like the texture of raw onions, then dumped the rest of the sauce on top of them in the pan. Let the meat sit in the pan juice for a while. I served it over jasmine rice.
CLICK HERE FOR THE RECIPE
