THAI BEEF SALAD
Mar 30, 2016This 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!
Serves 4
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.
