Thai Coconut Peanut Stir-fry

Hey guys. I made this the other day and it's something different and really yummy.

It's also a 'clean' meal, since we have all recently learned about this.

Ingredients:

• 1/2 lb Boneless skinless chicken tenderloins or breast
• 1 tbsp olive oil
• 1 tsp salt
• 3 minced garlic cloves
• 3/4 c of peanut butter (I use the organic kind with just peanuts)
• 1 1/2 tbsp soy sauce
• 1 tbsp chili sauce
• 1/2 tsp red pepper
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 1/2 tsp dark sesame oil
• 1 cup broccoli
• 1/2 cup bean sprouts
• 3/4 cup light coconut milk
• Rice - basmati or jasmine

Directions:

1. Cook chicken in pan until fully cooked. Set aside. Cook rice according to instructions.

2. Add onions and garlic to pan. Cook until soft. Add peanut butter, soy sauce, chili sauce, red pepper flakes, rice vinegar, brown sugar and sesami oil. Stir. Stir in coconut milk.

3. Add brocoli and any other desired vegetables.

4. To assemble, put a bed of rice on a plate. Top with fresh bean sprouts and ladle on peanut sauce.

Thia Beef Salad

Steak:

• 2 Tb soy sauce (San-J makes a gluten free one)
• 2 Tsp fish sauce
• 2 tsp sugar
• 12 oz flank steak
• 1-2 tsp vegetable oil

1. Combine soy sauce, fish sauce, and sugar in a glass 9×13 baking dish. Add steak, turning to coat. Marinate at room temperature for 15 minutes or refrigerate several hours.
2. While the steak is marinating I prepare the salad and dressing.
3. Heat oil in a large skillet, I use cast-iron, over medium high heat. Add steak, reserving marinade, and cook until dark brown on both sides, about 3-5 minutes per side for medium-rare; make sure to wait until the meat has had time to brown well before trying to flip it or it will tear.
4. Add reserved marinade to skillet and turn steak once to coat. The marinade will get very thick and much of it will evaporate.
5. Transfer steak to a cutting board and let rest 5 minutes before slicing against the grain.
6. Add steak and dressing to prepared salad and serve immediately.

Salad:

• 1 head lettuce, washed and torn into pieces
• 1/4 cup mint leaves
• 1/4 cup basil leaves
• 1 cucumber, seeded, peeled and deiced
• 1 cup cherry tomatoes, halved
• 2 carrots, peeled and shaved with a vegetable peeler

1. In a large bowl, combine salad ingredients.

Ginger-Lime Dressing:

• 2 tsp fish sauce
• 2 tsp sesame oil
• 2 tsp sugar
• 1 Tb peeled, minced fresh ginger
• 1/2 a jalapeno, minced, optional
• 2 Tb fresh lime juice

Source: Everyday Food May 2010