We're back for Channel 10's My Market Kitchen for a food and wine adventure with hosts Laura Sharrad and Mike Reid! On this episode, we venture into Orange and the Central Ranges to explore what these regions have to offer.
Laura shows us how to put together an flavorsome and spicy Thai beef salad, while Adam suggest two white wines he thinks will marry nicely with the Asian spices. If you don't like whites, Adam suggest a lighter-bodied Red like a Pinot Noir.
While Laura creates this energetic and fresh recipe, Adam suggests a perfect wine pairing of Swinging Bridge Sauvignon Blanc 2021 and Antonio's Pinot Gris 2021.
You can tune in at 3:30pm weekdays on Channel 10 - start cooking!
1 1/2 tbsp fresh lime juice
1 garlic clove, crushed
1 tbsp finely chopped palm sugar
1 tbsp fish sauce
2 tsp sesame oil
1 tsp soy sauce
2 tsp finely grated fresh ginger
1 (about 680g) beef rump steak
1 x 200g pkt grape tomatoes, quartered
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil, leaves picked, large leaves torn
55g (1/3 cup) toasted peanuts, coarsely chopped
4 kaffir lime leaves, centre veins removed, finely shredded
1. Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
2. Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
3. Place the tomato, cucumber, onion, chilli, mint, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.