Thai Beef SaladFrom eyliable 1 year ago
- Cooked rice vermicelli, I had about 1/2 cup cooked left over in the fridge, but this is something you can add to your taste; a little or quite a bit for bulk, and to make it more filling. shopping list
- beef steak, I used about 30g of a scotch fillet . A little goes a long way, but again, more can be used if you're a meat lover. shopping list
- minced garlic shopping list
- 1/2 a small cucumber, diced shopping list
- 4-6 grape or cherry tomatoes, halved or quartered to be a similar size to cucumber shopping list
- spanish onion, just a few slices to taste shopping list
- a generous handful of mixed lettuce leaves shopping list
- 2-3 leaves of mint, torn/shredded shopping list
- 1 of vietnamese basil-added this as I had it, not necessary shopping list
- 1/4 cup of fresh bean sprouts shopping list
- a sprinkle of crushed peanuts (I used a chilli roasted macadamia instead, so anything goes, really) shopping list
- dressing, shopping list
- fresh red chilli, finely sliced, to taste shopping list
- a generous squeeze of lime juice shopping list
- fish sauce shopping list
- 1/2 teaspoon brown sugar shopping list
How to make it
- I first prepped my meat, dusting it in pepper and rubbed a little minced garlic on it, setting it aside so it could marinate and grow closer to room temperature.
- Mix the dressing, it's something to be made to taste, find a balance you like.
- Next, combine the salad ingredients and add the dressing. Ensure it's all evenly distributed and the dressing is mixed well with the noodles. Allow to sit and the flavours combine.
- To cook the meat, I used a non stick pan with no added oil. High heat, so I could gain a nice caramelisation on each side but still maintain a pink and tender middle. Let it rest for a few minutes before finely slicing and adding to the salad.
The Cookeyliable Wonderland, AU
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