Thai beef noodle salad
Thai Beef Salad is one of those amazing meals that tastes incredible and is also really healthy. The fresh flavours of the mint and cucumber go so well with the salty peanuts, tender steak and tangy dressing.
To start, cook the seasoned steak on a BBQ for 2-4 minutes each side, then set aside. Cook the rice noodles according to the packet instructions. Whisk all the dressing ingredients together in a small jug then refrigerate.
Chop all the vegetables, then slice the steak into thin strips. On a large serving platter or dish, layer the salad starting with mesclun leaves and rice noodles. Scatter over sugar snaps, red onion, bean sprouts, cucumber and red pepper.
INGREDIENTS
- 500g beef eye fillet, trimmed
- 1 tablespoon olive oil
- 125g dried rice vermicelli noodles
- 1 Telegraph cucumber, cut in half lengthwise, seeds removed and thinly sliced
- 1 red capsicum, very thinly chopped
- 1 red onion, very thinly chopped
- 250g punnet cherry tomatoes, cut in half
- 1 cup fresh coriander
- 1 cup fresh mint
- 1 cup Thai basil, regular basil leaves or fresh Thai basil
- 1 long red chili with seeds removed and finely chopped
- 1/4 cup (60ml) lime juice
- 1 tbsp sesame oil
- 2 tbsp. Brown Sugar
- 2 tbsp. fish sauce
- 1 tbsp. light soy sauce
- 1 tbsp. grated ginger
- 2 cloves of garlic, chopped finely
METHOD
1. Turn the heat up to high on a grill or chargrill. Season beef with olive oil. Turn beef and chargrill for 10 minutes, or until desired doneness. Cover loosely with foil and let rest for five minutes.
2. While noodles are boiling, boil water until they become tender. Drain the noodles and rinse under cold water to refresh. Divide the noodles among four bowls.
3. In a bowl, combine the cucumber, capsicums, onion tomato, herbs, and chilli.
4. Combine lime juice, sesame oils, sugar, fish, soy sauces and ginger in a screw top container. Stir well to combine.
5. Combine the beef with the salad, slice it, and then divide the noodles among bowls. Drizzle dressing over each dish.
