Roasted Beef with Sesame Salad

Ingredients: 

Serves 4

2 Tablespoons Hoisin Sauce

2 Tablespoons Soy Sauce

2 - 4 Tablespoons Sesame Oil

3 Tablespoons Sesame Seeds

1 Tablespoon Honey

2 1/2 - 3 1/2 Tablespoons Lime Juice

1/2 Tablespoon Chopped Chilies 

700g Roasted Beef Fillet

150g Cherry Tomatoes

2 Lebanese (small) Cucumbers

1 Small Red Onion

40g Coriander Leaves

30g Basil Leaves

Instruction:

700g Roasted beef or fresh meat. You can roast the meat yourself to how well you want the meat done.

Rare roasted beef, thinly sliced.

For the sauce:

2 Tablespoons of Hoisin Sauce (This sauce can be found at Chinese stores)

2 Tablespoons of Soy Sauce

2 Tablespoons of Sesame Oil ( You can add 4 if you like juicy salad, but I don't like too oily)

Raw Sesame Seeds

Cook in a low - medium heat until lightly brown (It smells greater if you cook fresh every time use) 

1 Tablespoon of Honey

Lime - Juice into a small bowl

I used 2 1/2 tablespoons, if you like a bit sour then add more but should not be more than 3 1/2 tablespoons!

Chillies - wash

Chopped. Can be used 1/2 tablespoon, add more if you like something more exciting

Combine hoisin sauce, soy sauce, sesame oil, roasted sesame seeds, honey, lime juiced, chopped chillies together 

Mix all the ingredients well

Cherry Tomatoes - wash, length into half or quarter

Cucumbers - wash, thinly sliced

Red Onion - peeled, thinly sliced

Coriander Leaves - wash, chopped (just leaves)

Basil Leaves - leaves picked, wash

Place sliced, roasted beef in a large bowl

Add sliced cucumbers,

sliced red onion,

cherry tomatoes,

chopped coriander leaves,

basil leaves,

and 9 tablespoons of mixed sauces, and remaining salad ingredients and toss them together. 

To Serve:

Arrange the salad in piles on four plates and drizzle with the remaining sauce. 

Some Information:

Hoisin Sauce - A condiment used in Chinese cooking made from fermented soy beans. It is reddish brown and both sweet and spicy. Typical ingredients include soybean paste, sugar, garlic and vinegar. Use as a glaze for roasted meats, Peking Duck, marinades and stir-fry.

Sesame Oil - Sesame oil is made with sesame seeds which have been roasted which produces a very potent, flavorful oil. Sesame oil is used in many Asian recipes for salad dressings, marinades and numerous other uses. This oil has a low smoke point so it is not appropriate for frying.

Moo Prik Yuak - Pork in Capsicum

This plate is good with soft or even spicy dishes.

Ingredients:

6-8 Capsicums

290g Pork Mince

1/2 Teaspoon ground pepper

1 Teaspoon Oyster Sauce

3 Teaspoons Soy Sauce

1 Teaspoon Brown Sugar

1 Tablespoon Fish Sauce

2 Cloves Garlic

2 Teaspoons Corn Starch 

2 Tablespoons Coriander Leaves

2 Tablespoons Kaffir Lime Leaves

2 Tablespoons Oil

2-3 Tablespoons Water

Preparation:

I used 8 capsicums.

Wash the capsicums.

Cut the top just about half way.

Gently slice down and leave 1 inch at the end.

Remove the seeds and set aside.

Place mince in a large bowl.

This oyster brand is best for me, most of their products are vegetarian.

Add 1 teaspoon of oyster sauce.

I added 2 teaspoons of soy sauce of this brand.

And another teaspoon of this brand.

Garlic - peel and cut into half.

Crush and add to the bowl.

Then add 1/2 teaspoon ground pepper. In the picture I added white ground pepper instead of black, I reckon it smells better with black pepper. 

1 teaspoon brown sugar.

You can add corn starch before coriander.

Coriander - wash and chop.

Add to the bowl.

2 teaspoons of corn starch. I used to add Kao Bie instead of pork mince (it's raw sticky rice which has been soaked till soft, then finely crushed + eggs instead of corn starch). The result from using sticky rice is so much better than pork mince + corn starch. Also, BBQ them instead of cooking in oil. 

Kaffir lime - wash and cut the hard bit off.

Slice thinly.

The thinner the better the smell you'll get. This is what I've heard, and you'll see lot of Thai dishes have very finely slice kaffir lime leaves.

Add to the bowl.

Then add 2-3 tablespoons of water.

Mix all the ingredients by hand.

Fill in all capsicums.

Heat 2 tablespoons of oil in medium to low heat. When the oil is getting hot, add capsicums facing down first. Cook until the meat turns very brown, this might take about 4-5 minutes. Then turn to the left, right and the back side - cook the sides about 3 minutes or until they turn brown. 

(Sorry didn't have the right pictures for this step)