The name of this dish refers to both the cooking method (oop) and the cabbage in it (galaam). In Northern Thailand, the “oop” method of cooking involves slowly simmering ingredients over low heat. As the cabbage simmers, it becomes infused with aromatic turmeric and a hint of cayenne.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Halve, peel, and thinly slice the shallot. Roughly chop the peanuts and cilantro. Core, halve, and slice the tomatoes into 1/2-inch wedges. Very thinly slice the steak against the grain and season with salt and pepper.
Heat a drizzle of oil in a large pan over medium heat. Add the shallot, turmeric, and cayenne (to taste, we used ¼ teaspoon) to the pan and cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper.
Add the cabbage and tomatoes to the pan and toss to combine. Cover and cook for 10-12 minutes, stirring occasionally, until very soft. Set aside.
Heat another drizzle oil in the same pan over medium-high heat. Add the steak to the pan and cook, tossing, 2-3 minutes, until browned. Return the cabbage mixture to the pan along with the peanuts and toss to combine. Cook another 1-2 minutes, until steak is cooked to desired doneness.
Divide the dish between plates and sprinkle with cilantro. Enjoy!