This one's a classic and I know it doesn't sound overly exciting - I always overlook it when I see it on a menu - but trust me, this recipe is seriously yum and will never disappoint! As the weather is starting to cool down a bit it can be enjoyed as a warm or cold salad and it tastes even better the next day so make sure you make enough to have leftovers!
400g beef rump steak
125g vermicelli noodles (I have recently found brown rice vermicelli which can be used here too)
2 shallots, finely sliced
1 x capsicum, julienned
1 x cucumber, cut into rounds and halved
2 handfuls of bean shoots
1 bunch watercress (or spinach), picked
1 stalk lemongrass, finely sliced
1 handful Thai basil, leaves picked
1 handful coriander, finely chopped
1 handful mint, finely chopped
¼ cup cashews, roughly chopped
Dressing: 1 garlic, 1 small red chilli, 2 kaffir lime leaves, juice of 1 1/2 limes, 2 tablespoons fish sauce, 1 teaspoons coconut sugar
Prepare the dressing by shaking all ingredients in a jar. Grill the steak for 4-5 minutes each side or until cooked to your liking, allow to rest for 5 minutes before slicing thinly.
Meanwhile soak the noodles in boiling water for 5 minutes before draining and rinsing in cold water.
Combine the noodles, shallots, capsicum, cucumber, bean shoots, watercress, lemongrass, Thai basil, coriander, mint, cashews and beef and mix through the dressing.