My Thai friends remind me that it’s less than a month to Songkran, their national holiday marked by water pouring rituals for purification .
We eat with our eyes first after all, and by selecting and preparing an assortment of sliced vegetables, we are presenting a rainbow of appetising textures for the senses. But I find that one’s palate is teased deliciously when these colourful ingredients are carefully arranged and the dressing served on the side so your guests can partake in the fun of tossing their own salad.Mix ingredients for the steak marinade — minced garlic, soy sauce, oyster sauce, sugar, oil and freshly ground black pepper — into a large bowl and mix well.
Heat a wok or large pan over medium-high heat. You don’t need to add oil to the wok as the beef has already been marinated with a little oil.Dry fry the pieces of beef, allowing it to sear for about 2 minutes without disturbing it. Flip the pieces after 2 minutes and sear the other side until lightly browned, another 45-60 seconds.