A Thai favourite: this recipe should be in everyone's repertoire. This is one warm salad that need not be scoffed at! It is meaty and savoury, and a deeply satisfying meal.
Wash and slice the bok choi.
Slice the red pepper into thin strips.
Pick the coriander leaves, set aside until needed. FInely chop the stalks.
Peel and dice the shallot, galangal and garlic. Remove the seeds from the chilli and finely slice.
Make a paste by combining the shallot, garlic, chilli, galangal, Thai basil, fish sauce, shrimp paste, palm sugar, coriander stalks and a splash of the peanut oil in a food processor or pestle and mortar.
Heat a deep fat fryer to 180'C.
Cook the noodles for 30 seconds in the hot oil or until they puff up. Drain onto some kitchen paper.
Heat a wok or frying pan until hot and add a splash of peanut oil. Cook the steaks for a minute on each side, remove and allow to rest.
Whilst the steak is resting, cook the bok choi and red peppers for a minute or so in the same pan you used for the steaks. Cook until wilted.
Remove the vegetables from the pan and then add the paste to the pan and cook for 2 minutes. Whilst the paste is cooking, slice the beef and then toss it through the paste. Add the water and simmer for a minute or two.
To serve: Place the bok choi and peppers on a plate, top with the sliced beef. Spoon any remaining sauce over and top and finish with the crispy noodles and fresh coriander.
«If you do not have a deep fat fryer, shallow fry the noodles in hot oil in a wok or saucepan. They will take longer to cook and puff up but the result will be the same.»