Thai Beef Salad

From: vjcooks.com

Yields: 6 Servings

Ingredients

  • • 600 g rump steak
  • • 100 g vermicelli noodles, cooked
  • • 130 g mesclun salad
  • • 100 g sugar snaps, thinly sliced
  • • 0.5 red onion, finely sliced
  • • 100 g mung bean sprouts
  • • 0.5 cucumber, sliced in ribbons
  • • 0.5 red pepper, sliced
  • • 0.5 cup mint leaves, chopped
  • • 0.25 cup roasted peanuts, crushed
  • • 4 Tbsp soy sauce
  • • 2 Tbsp fish sauce
  • • 2 Tbsp fresh lime/lemon juice
  • • 2 Tbsp brown sugar
  • • 2 tsp sesame oil
  • • 2 cloves garlic, crushed
  • • 1 tsp crushed ginger

Steps

  • Step 1Season steak with salt and pepper. Heat a frying pan or BBQ to a high heat and cook steak for 2-4 minutes on each side, then set aside to rest.
  • Step 2Cook the rice noodles according to packet instructions.
  • Step 3Make the Thai style dressing by whisking all of the ingredients together in a small jug, chill in the fridge until ready to use.
  • Step 4Once you have prepped and chopped all of the vegetables, slice cooked steak into thin strips.
  • Step 5On a large serving platter or dish layer the salad starting with the mesclun leaves and rice noodles. Scatter over sugar snaps, red onion, bean sprouts, cucumber and red pepper.
  • Step 6Finish off with the fresh mint leaves, strips of sliced steak and peanuts.
  • Step 7Drizzle some of the dressing over the top just before serving. Leave the rest in a jug on the side so each person can add extra to their plates.