BRIGHTON, Mass. (WHDH) — In this week’s edition of “What’s Cooking,” 7’s Sarah French made a Thai-inspired beef salad with Executive Chef Hampton Marlowe at the Jade Monkey in Cleveland Circle.
House greens and herbs- seasonal greens, cilantro, Thai basil, and mint
Marinated beef: baseball sirloin in worcestershire sauce, masaman curry paste, soy sauce
Nuoc cham dressing- fish sauce, lime juice, sugar, thai chilis and herbs
khao koor- toasted rice pieces
Marinate the beef in the Worcestershire, masaman curry paste and soy sauce for 4 hours in the refrigerator. When ready to cook, grill for about 4 minutes on each side, or until medium rare. When the steak has two minutes left to go grill your sliced pineapple for 1 minute each side. Let steak rest for 4-6 minutes. Slice steak and cut pineapple into cubes. Take your mixed greens and herbs and lightly toss them in the nuoc cham dressing and khao koor. Place sliced beef on top of your bed of greens and sprinkle pineapple on top of beef. Garnish with scallions and black and white toasted sesame seed.
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