The Chef: Wit BunyasithThe Restaurant: Moonchine Asian BistroThe Dish: Thai Spicy Beef Salad
4 ounces of flank steak1 tablespoon of chili paste1 tablespoon of sugar1 tablespoon of fish sauce3 tablespoons of lime juice1 tablespoon of fresh cilantro (rough chop)1 tablespoon of green scallions (diced)1/4 cup of cucumber (sliced)1/4 of a red onion (diced)2 oz of fresh tomato (cut in cubes)
Method of Preparation:
-Start by preparing the chili sauce. In a bowl, combine chili paste, sugar, fish sauce and lime juice.
-Next, cook the strips of flank steak in a hot non-stick pan.
-Then, toss the cooked beef into the chili sauce.
-Lastly, add cilantro, scallion, cucumber, red onion and tomato and toss it all together.
Start by forming a bunch of lettuce leaves into a cup. Fill the lettuce cup with shredded carrots and the thai beef salad. You can garnish with mint leaves.
Serving Suggestion: Lychee Martini
Take a printed copy of the recipe to the restaurant and receive a complimentary lycheetini. (Offer valid with the purchase of any lunch or dinner. Expires one month after the air date.)
Moonchine Asian Bistro7100 Biscayne Blvd Miami, FL 33138(305) 759-3999www.moonchine.com