A few weeks ago, before heading to England again, we found that our favorite cheese place was holding a beer and cheese class. Bob was almost excited by this prospect as I was about visiting the Bodleian Library. Almost. Library with books from the 1600s still trumps beer. It just does. But we decide to book seats for the beer and cheese class. But after thinking about it, I don’t like beer. Bob does and John, who just moved to Florida, does so I called John to see if h might like to go with Bob. To make the drive from Orlando worth it, I offered to make a light dinner before sending them off.
I wanted to make something light, with flavor but not anything that would linger and mask the taste of the cheese or beer for the boys. So after thinking about it, I decided to attempt a Thai Beef Salad. I had to experiment a little since most recipes have fish sauce in the marinade or dressing and I can’t do that. So … I took soy sauce, sesame oil, brown sugar, chili peppers, ginger and pepper mixed it together and marinaded the steak. For the dressing, I stuck to the same flavors, using sesame oil, rice wine vinegar, lime juice, soy sauce, ginger, chili pepper, brown sugar and pepper. The salad was very basic – lettuce, tomato and carrots. I quick stir fried the beef and added it to the salad. Top with the dressing and viola. Dinner.
It came out well. I think I need a little salt and maybe a little more pepper or chili pepper. The flavors were very subtle. Good, but it could be better. But for an experiment, it worked. And the boys still have room for beer and cheese tonight.