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Ribeye Mint Chutney Sauce w/ Shrimp Pad Thai
Ribeye Mint Chutney Sauce w/ Shrimp Pad Thai

Before you jump to Ribeye Mint Chutney Sauce w/ Shrimp Pad Thai recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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Initially, you will need to be very careful when you are shopping for food that you don’t unthinkingly put things in your shopping cart that you no longer wish to eat. For instance, most likely you have never checked the box of your favorite cereal to see how much sugar it has. Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve the flavor and now you have a breakfast that can be a usual part of your new healthy diet.

To sum up, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to ribeye mint chutney sauce w/ shrimp pad thai recipe. To make ribeye mint chutney sauce w/ shrimp pad thai you only need 24 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Ribeye Mint Chutney Sauce w/ Shrimp Pad Thai:
  1. You need Rib-eye Steak
  2. Take Butter, unsalted
  3. Get Olive Oil
  4. Use Salt and Pepper to season
  5. Prepare Mint Chutney Sauce
  6. Prepare Shrimp
  7. Provide Uncooked Shrimp, peeled and deveined
  8. Provide Granulated Garlic Salt
  9. Get Pepper
  10. Get Caribbean Jerk Season
  11. Provide Pad Thai
  12. Use Oyster Sauce
  13. Provide Sugar
  14. Provide Soy Sauce
  15. Provide Thai Black Soy Sauce
  16. Get Fish Sauce
  17. Prepare Ground White Pepper
  18. Use Thai Stir Fry Rice Noodles
  19. You need Vegetable Oil
  20. Get Garlic, thinly sliced
  21. Use Ginger, chopped
  22. Provide Baby Broccoli (leaves and heads)
  23. Provide large eggs, slightly beaten
  24. Take leave of fresh Basil
Instructions to make Ribeye Mint Chutney Sauce w/ Shrimp Pad Thai:
  1. In a pot, bring water to a boil. Remove from heat and add in rice noodles. Let sit for 8-10min while stirring occasionally (soft but firm). Drain into colander and rinse with cold water. Set aside. If it sticks together later we can rinse and mix through cold water again before use.
  2. Get shrimp and steak to room temp before patting the outsides dry with a paper towel. Season shrimp with garlic salt and pepper. Place in bowl and add Caribbean Jerk season. Mix together. Season Steaks with salt and pepper.
  3. Heat skillet to medium high heat with butter until pan is completely hot. Place into skillet and don’t move for 4-6min. Flip over and continue to sear for another 4min. Then place into a preheated oven at 250° for 6min. Remove from oven and let rest about 5min.
  4. For the rest of the dish, combine the oyster sauce, sugar, Thai soy sauce, Thai black soy sauce, fish sauce, and white pepper in a small bowl. Stir to mix well.
  5. Heat your wok over high heat until it just starts to smoke, and spread 1 tablespoon of oil around the perimeter of the wok evenly to coat and stir in the garlic and ginger. Immediately add the broccoli with leaves and stir-fry for 20 seconds (stir constantly to prevent the garlic from burning). Add in basil leaves.
  6. Reduce heat to medium high. Add the shrimp to wok and sauté until shrimp is a nice color. Push the mixture to one side to let the empty side of the wok heat for 10 seconds. Add another tablespoon of oil to the wok, and add the beaten eggs. Wait 5 seconds for them to begin to cook. Scramble the eggs for another few seconds, breaking them up into smaller pieces.
  7. Next, spread the noodles around the wok. Spread the sauce mixture over the top of the noodles, and gently mix everything with your wok spatula using a scooping motion for about 20 seconds. Increase heat slightly and continue cooking, stirring less frequently (so the noodles get slightly caramelized, creating that restaurant-style flavor) for another 1 to 2 minutes, or until the noodles are heated through.
  8. Once ready, slice ribeye against the grains. Place staggered over each other and drizzle mint chutney sauce (stir well before using store bought chutney). Add in pad Thai and make sure you have plenty of everything.
  9. Serve and enjoy!

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