Give your dad a different kind of tie for Father's Day... the edible kind. Marinated rib eye, rice with grilled shiitake mushrooms and red curry flavoured green beans puts your average steak and potato dinner to shame. Crowd pleasing and easily done at home, cook your dad a Thai dinner in a more intimate setting...his own backyard!
|1/4 cup||oyster sauce||50 mL|
|2 tbsp||soy sauce||30 mL|
|2 tbsp||lime juice||30 mL|
|1 tbsp||each minced ginger and garlic||15 mL|
|1 tsp||fish sauce||5 mL|
|1 tsp||crushed hot pepper flakes||5 mL|
|4||rib eye steaks, 6 to 8 oz (175 to 250 g) each||4|
|4 cups||sliced shiitake mushrooms||1 L|
|2 tbsp||vegetable oil||30 mL|
|1 tsp||red Thai curry paste||5 mL|
|1/2 tsp||each salt and pepper, (approx.)||2 mL|
|1 lb||fresh green beans, trimmed||500 g|
|2 cups||hot, cooked Tex Farm white or brown or Tsuru Mai® brown rice||500 mL|
|2 tbsp||sliced green onion||30 mL|
|2 tbsp||finely chopped coriander||30 mL|
|1 tsp||lime zest||5 mL|
|1/4 cup||toasted, sweetened shredded coconut||50 mL|
In a small bowl combine the oyster sauce, soy sauce, lime juice, ginger, garlic, fish sauce and hot pepper flakes. Reserve 3 tbsp (45 mL) of marinade and add remaining marinade to steaks. Let soak for at least 20 minutes.
Meanwhile in a large bowl, toss the mushrooms with reserved marinade and place on one side of a large sheet of heavy duty foil. Fold over the foil and pinch edges to seal and make a secure packet. In a large bowl, stir the oil with the curry paste, salt and pepper; toss with green beans. Transfer beans to one side of another piece of heavy duty foil, fold and seal edges to make a second packet.
Preheat grill to medium-high. Grill bean and mushroom packets for 8 minutes, turning once. Remove from the grill and reserve closed packets while cooking the steaks.
Remove steaks from marinade and season lightly with salt and pepper to taste. Place the steaks on the grill and cook for 8 to 10 minutes, turning once, or until cooked to preferred doneness. Remove steaks from grill and rest for 5 minutes.
Meanwhile, in a large bowl add rice, green onions and coriander. Open the mushrooms and toss with rice mixture. Carefully open the green beans; sprinkle with lime zest. Transfer rice and green beans to serving plates; sprinkle with coconut. Serve with steaks; garnish with lime wedges.
Makes 4 servings
For more great recipes, visit www.haveariceday.com/rice-recipes
Baked? Traditionally the preparation of Risotto requires approximately a half-hour of constant stirring… Continue Reading
Featuring fresh plums and ginger, this Japanese-inspired salad is a light start to any meal. For enhanced… Continue Reading