039/18 – Spicy Thai Beef Salad:
I have cooked a few Asian dishes lately and really enjoyed them, next up was Spicy Thai Beef Salad (Yam Nua Yang) – recipe from Planet Barbecue by Steven Raichlen:
A bargain at £11.51 from Amazon!
Onglet from Turner and George – 2x 300g for £10 (I got 3 smaller bits though). The recipe does say to use flank steak (bavette) but onglet is close enough so I thought I would give it a go!
I made a marinade from Soy Sauce, Fish Sauce, Sugar, Garlic and Ginger. Once mixed I put the onglet in, gave it a good stir round so the meat was covered with the marinade then covered it and left it in the fridge for 8 hours.
Exciting times as I had treated myself to a Kamado Joe Big Joe! As this was going to be a fairly simple cook I felt it was a good one to do on the KJ for the first time! I dumped a load of charcoal in the fire basket then used 3x flamers to light the charcoal. With the bottom vent fully open and the lid up I left it for 20 minutes to heat up then put the lid down with the top vent wide open. One of the things I bought with the KJ was the cast iron cooking grate, time to use that as well! As the temperatures rose I gradually closed the top and bottom vents until it hit around 400c.
The onglet went straight onto the grill. One had a Meater probe in so I could keep track of temperatures, it was set to 57c for medium rare.
After a few minutes I flipped them over.
Same again after another few minutes.
Time to Rest:
One of the great things about the Meater App is it tells you when to take the meat off and how long to rest it for!
There was a lot of juice coming out of the meat and it smelt fantastic!
Whilst I was cooking my wife prepared the salad with Bibb lettuce, cucumber slices, cherry tomatoes, mint leaves, red onion, coriander leaves and chopped dry roasted peanuts. She also made the dressing to go with it – garlic, birds eye chillies, sugar, fish sauce and lemon juice.
Time to Plate Up:
The salad was already in place so I just sliced the onglet fairly thinly and placed it on top followed by red onion, the peanuts and some dressing.
The meat was very soft, nice and pink inside.
Love this photo, probably one of my best yet. The colours and lighting work really well with the colours in the plate. The hessian was an idea by a good pal, thanks for that! I stood on the table to take this photo, won’t do that again as I am not sure it can take my weight!
Really enjoyed this cook, very simple to prepare and cook but it was really tasty. The meat was fantastic, really soft and great taste from the marinade and grilling. The salad was cracking and was really enhanced by the dressing.
The Kamado Joe was awesome, really enjoyed cooking on it. Very calm cooking experience and just feels like top quality. Only 1 cook but really looking forward to cooking on this!
|Cook Duration:||Quick: 2/5|
|Cook Equipment:||Kamado Joe Big Joe|
|Cook Method:||Direct on Cast Iron|
|Charcoal:||Kamado Joe Lumpwood|
|Cook time:||About 8 minutes|
|Notes:||1: More dressing on the salad.
2: More chillies in the dressing.
If you like the look of this recipe you can buy the Planet Barbecue book by Steven Raichlen from Amazon for £11.51 by clicking the picture below: