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Thai-Style Chilled Beef Pasta

Thai-Style Chilled Beef Pasta

This delicious pasta will get your appetite going with the scent of garlic and coriander.

Ingredients: 1 serving

Capellini
50 g
Beef (for tataki)
60 g
Garlic
1 small clove
Green chilli peppers
1 small
Coriander
1-2 stems
Fish sauce
2 tablespoons
Kabosu citrus or lemon juice
1 tablespoon
Oyster sauce
1 dessert spoon
Water
5-6 tablespoons
Sugar
4 g
Tomato
2-3 tablespoons
Onion
1/4 small
Vegetable oil
1 tablespoon

Steps

1. Sprinkle some salt and pepper over the beef. Stir-fry the beef in a hot frying pan greased with vegetable oil until both sides are brown. The beef will taste better if it is still a little pink in the middle so it's best not to overcook it. Once cooked, cut the meat into thin slices.
2. Finely chop the tomato and thinly slice the onion. If the taste of the onion is a bit harsh then try soaking it in some water.
3. Add 1 tablespoon of oil to a hot saucepan. Then add the chopped garlic, green chilli pepper, coriander, sugar, water, oyster sauce, fish sauce and lemon juice and mix everything together. The sauce will be ready after 2-3 minutes. If the flavour is too strong for you then feel free to adjust the concentration with some water.
4. Boil the capellini for 1 minute longer than instructed to on the packet then rinse in cold water. Thoroughly pat the pasta dry with kitchen paper.
5. Mix together the pasta and the sauce, then mix in the chopped tomatoes and sliced onion. Serve the sliced beef on top and it's ready.

Story Behind this Recipe

I went to a Thai restaurant the other day and ordered a yum neua salad. It was so good that I decided to try and make it into a pasta dish.