Thai beef salad with noodles
Prep:
10 mins
Cook:
15 mins
600g rump steak
salt and pepper
1 tsp olive oil
100g vermicelli noodles
150g bean shoots
2 cucumbers, cut into strips
75g coriander leaves
75g basil leaves
1 long red chilli, deseeded and cut into thin strips
2 tbsp brown sugar
2 tbsp lime juice
2 tbsp fish sauce
roasted peanuts to garnish
Tenderise steak by pounding with a mallet (or rolling-pin) and season with salt and pepper.
Heat oil in frying pan to high heat, add steak and cook for 3 minutes on each side (If you want steak well done cook for longer). Take meat off heat and transfer to a plate. Cover with tinfoil to keep warm. Soak the noodles in boiling water for 2 minutes, drain in a sieve, rinse with cold water and drain again.
Divide the vermicelli between 4 serving bowls.
In a large bowl toss the bean shoots, cucumber, herbs and chilli.
In a bowl mix sugar, lime juice and fish sauce
Thinly slice the beef and leave on top of the salad, drizzle with dressing and top with peanuts.
Serves
4
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Beef, Pasta & Noodles
Recipe Type
Family Dinners, Pasta/Noodles, Quick Meals, Salads
Cuisine
Thai
Level of Difficulty
Easy
