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Light and Spicy Thai Beef Salad

The irresistible aromas of fresh herbs elevate this dish from simply tasty to quite sensational – and herbs contain unique antioxidants, essential oils and vitamins, too

Recipes Claire Aldous and Sarah Heeringa. Photography Amanda Reelick. Styling Sarah Heeringa and Natalie Cyra

2 eye fillet steaks
Marinade
3 tbsp dark soy sauce
5 tbsp fresh lime or lemon juice*
3 tbsp Thai or Vietnamese fish sauce
   (nuoc mam or nam pla)
2 tsp soft honey

Salad

125g vermicelli rice noodles
1 red chilli, sliced thinly
1 small red onion, sliced thinly
2 handfuls mung bean sprouts
1/3 cup fresh dill (or Thai basil) 
1/3 cup fresh mint leaves
1/2 cup fresh coriander leaves
1/3 cup dry-roasted peanuts, chopped
1 small telegraph cucumber, sliced

Chilli Dressing

1 red chilli, de-seeded and finely chopped
1/3 cup lemon or lime juice*
2 tsp soft honey
freshly ground salt and pepper to taste 
oil for frying

Combine marinade ingredients in a bowl. Turn steak to coat, cover and refrigerate for 1 hour or overnight.

Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain.

Remove beef from marinade. Heat a small splash of oil in a heavy frypan and cook steaks over medium-high heat until done to your liking (3-4 minutes each side for medium rare). Transfer to a plate, cover and allow to rest for 10 minutes. Slice into thin strips.

In large serving bowls combine noodles, sliced beef and remaining salad ingredients. Sprinkle with a few more chopped fresh herbs and serve immediately. 


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