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Pun Seen Nam Jeow, Omelette
Recipe by Linda Dalrymple
Fill up your plate with the succulent pun beef lemongrass with zesty nam jeow sauce and a creamy omelette.
- Steps
- Ingredients
Ingredients
Beef Lemongrass
Pickled Carrots
Nam Jeow sauce
Omelette
To serve
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Steps
- For the Beef Lemongrass, thinly slice beef and place into a mixing bowl. Set aside. Finely chop the bottom half of the lemongrass stalks and the garlic and add to the beef. Add the remaining ingredients, except the onion and mix together. Set aside for at least 25-30 minutes.
- Slice the onion into 1cm wedges and set aside.
- Place a large pan or wok over high heat. Add oil and when hot add in onions. Cook for a few minutes until slightly charred and then add in the marinated beef. Continue to stir and cook the beef and onions until browned but just cooked through. Remove the pan and set aside.
- For the Pickled Carrots, julienne the carrots and place in a mixing bowl. Add remaining ingredients, mix well and set aside to pickle for at least 30 minutes. Drain well to serve.
- For the Nam Jeow sauce, finely dice garlic and slice chillies and place into a bowl. Add the fish sauce, sugar, lime juice and salt, mix together until sugar has dissolved. Balance the sauce to your liking then stir in the coriander.
- For the Omelette, crack eggs into a bowl, add the soy sauce and beat the eggs until combined.
- Place a pan on medium-high heat. Add oil and once hot, add egg mixture and swirl the pan to ensure the egg mixture covers the base of the pan. After 1 minute, flip the omelette over and remove the pan from the heat. Fold omelette in half and slice into strips.
- To serve, arrange herbs and vegetables onto a serving plate. Add the beef, omelette strips and pickled carrots to the plate and serve with the dressing on the side.
