This week’s meal prep we tried two very different cuisines by going with Thai and Indian. It sounds like a weird combination, but the plan wasn’t to eat these meals at the same time. Both of these dishes are full of flavor in contrast but very satisfying. Throughout the week I didn’t fill the need to have many snacks in-between meals but that also did not stop me from snacking out of boredom either. If I was a robot, I’d be the Snackmaster 5000.
The marinade on the steak with fish sauce and in the dressing is a flavorful punch that will stick with you. If you have ever had grilled beef salad at a Thai restaurant you know what I’m talking about. Or even if you have every had fish sauce in anything, you probably know what I’m talking about. A little bit goes a long way. You either like it or you hate it, but I think when used right then anybody who eats fish likes it.
The Chana Masala has the same impact. It only takes a couple teaspoons to permeate the entire dish. I have had a lot of fun playing around with and challenging myself with Indian food lately. It’s a cuisine with ingredients I don’t often use. In this recipe I used Thai chilis because I have a ton of them, but traditionally I think serrano or a green chili is used. My goal always is to make dishes as traditional as possible, sometimes I just forget certain ingredients at the store and substitute what I have on hand. This rich tomato, garbanzo bean (or chickpea same difference) thick stew tastes amazing served with basmati rice, roti or even on its own. I like to have a starch to go with it and basmati is my favorite choice.
These recipes have my tweaks and take on them. The flavors were on point but the only thing I would do differently is use palm sugar in the Thai salad and coconut sugar in the Chana. I substituted brown sugar in both recipes and I think it would have just taken the flavors to the next level if I hadn’t. These dishes are both some of my favorite things to get when eating Thai or Indian food. Give it a try if these ingredients sound interesting to you and let me know how it turns out.
Thai Beef Salad
- 2 lb. Dry aged Top Sirloin
- 3 cloves Garlic, minced
- 2 ea. Thai bird chili, sliced
- Mini Bell Peppers, seeds removed, sliced
- Green onions, sliced
- Mixed Greens, enough to fill 4 meal prep containers
- Cherry Tomatoes, sliced
- 1 whole English Cucumber, de-seeded, sliced
- 1 tbsp fish sauce
- 1 tsp shaved palm sugar or light brown sugar
- ½ tsp ground black pepper
- 3 tbsp fish sauce
- 1 Tbsp. Soy Sauce low sodium
- 2 tbsp shaved palm sugar or brown sugar
- 1 small shallot, minced
- 2 Tbsp lime juice
- 1 Thai chili
- In a bowl combine the marinade, add steaks and coat. Set aside for 10-15 minutes
- In a separate bowl, whisk fish sauce, soy sauce, lime juice, shallot, garlic, Thai chili and sugar for the dressing. Set aside.
- Prepare a hot pan on med-high heat with 1 Tbsp coconut oil. Remove steaks from marinade and place in the pan to sear 5-6 minutes on each side depending on thickness. Steaks should be caramelized and reach 135°, slightly firm to the touch for medium rare. Set steaks on a plate to rest as final resting temperatures can reach 140° plus for a perfect medium rare.
- Divide mixed greens between the 4 containers, add mini bell peppers, cherry tomatoes, green onions and cucumbers, cover and set in the fridge.
- Slice beef against the grain, then cut again into bite size pieces if desired. When cooled, divide into 4 separate Ziploc baggies
- Pour the dressing into two separate containers to add to the salad before eating.
- Before eating, re-heat steak in the oven or microwave for 30sec-1min. Pour dressing on salad, shake or stir to coat greens, add steak on top and enjoy.
- 2 Tbsp Coconut oil
- 1 yellow onion, small diced
- 1 Tbsp ground cumin
- 6-7 cloves of garlic, minced
- 2 Tbsp fresh ginger, mince
- ½ cp cilantro chopped
- 2 ea. Thai chilis (serrano or jalapeno can be used, just add more for desired heat)
- 1 tsp ground turmeric
- 1 tsp chili powder
- 1 28oz can pureed tomatoes or finely diced
- 2 15oz cans of chickpeas/garbanzo beans drained
- 1 Tbsp garam masala
- 2-3 tsp coconut sugar (I substituted brown sugar)
- 2 Tbsp lemon juice/add more to taste
- 3 tsp salt/add more to taste
- Rinse and start your basmati rice in a rice cooker if preferred. Follow your rice cookers instructions to prepare.
- Place a large pot on medium heat (I used a wok). Add oil, onion cumin and salt.
- Using a mortar and pestle or food processor, add garlic, ginger, cilantro, chilis and grind or pulse till combined. When ready, add to the pan with the onions and stir to combine.
- Add the tomato puree, garbanzo beans and season again with salt. If mixture is too thick, fill the tomato puree can with ¼ or ½ of the way with water and pour into pan. You want the final consistency to be a thick stew.
- Increase the heat if needed and continue to stir mixture occasionally on a low simmer. Continue to cook uncovered for 20 minutes or more.
- When the stew looks ready, taste for seasoning and adjust with salt if needed.
- Remove the pan from heat, add garam masala, lemon juice and sugar. Taste again and adjust with more lemon juice and season as needed.
- Divide the basmati rice into four different meal prep containers, then divide the Chana masala in the containers. Garnish with large chopped or torn cilantro. Enjoy.