Ratatouille!

This isn't a recipe for ratatouille, but boy that movie was *awesome*. I loved it so much! I highly recommend it to all, as it is the best movie I have seen in awhile. I love how there are so many culinary-inspired movies out there lately, and I can't wait to see Catherine Zeta-Jones in No Reservations... although it will probably be cheesy and incomparable to Ratatouille.

The recipe below is in fact for a fresh and lively Thai Beef Salad, which is amazing for the summer months and so easy to make. I love it! It is adapted from a recipe I found in the Toronto Star years ago.

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Prep time: 10 minutes
Cooking time: 5 minutes

You'll need:

• 3/4 lb (350 g) flank or fast-fry steak
• 1/2 tsp soy sauce
• 1/2 tsp rice wine
• 1/2 tsp sesame oil
• 1/4 tsp salt
• pinch of pepper
• 1 tsp corn starch
• 1 green house cucumber
• 1/2 red pepper
• 2 green onions, thin-sliced
• 1 Thai red chili, seeded and chopped
• 1 tbsp coriander, chopped
• A few leaves of a variety of fresh Asian herbs (like Thai basil)

For the dressing:

• 1 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tbsp freshly squeezed lime juice
• 1 tbsp sugar

With a sharp knife (like a cleaver), cut beef into thin slices. In a large bowl, mix soy sauce, rice wine sesame oil, salt, pepper and corn starch. Add beef and mix well. Let sit about ten minutes.
Meanwhile, cut the cucumber in half lengthwise and slice thinly. Toss with red pepper, onions and chilis in a large bowl.
Heat a large fry pan and add oil. When hot, add beef and stir-fry about three minutes.
Add the beef ro the salad along with the dressing. Top with coriander and fresh herbs.

Sooo yummy and fresh!

This recipe is totally Mike approved.

Side note: Mike and I are going to be eating at Babbo in NYC soon! We are so excited.