Thai Beef Noodle Salad

Name: Thai Beef Noodle Salad
Prep time: 10 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: thai

Plate Up

An easy dinner that’s ready to eat in 20 minutes. The star of the show is the delicious lime dressing spiked with fish sauce. Double up and make enough for lunch the next day.

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Ingredients

rump steak 3
vermicelli 400 g
garlic cloves 2 (crushed)
bell pepper 2 (sliced)
spring onions 4 (chopped)
fresh coriander 1 handful (chopped)
lime 1 (zest & juice)
mixed chillies 1 (chopped)
brown sugar 1 tbsp
olive oil 3 tbsp
fish sauce 2 tbsp

Method

Prep the ingredients

Peel and crush the garlic. Deseed and slice the bell peppers. Chop the spring onions and coriander. Juice and zest the lime. Finely chop the mixed chilli.

Cook the steak & the noodles

Cook the vermicelli according to the packet instructions. Drain and keep in cold water to prevent from sticking.
Heat a dash of oil in a large frying pan. Season the steak with salt and pepper, add it to the pan and cook on each side for 4 - 6 minutes, for medium. Adjust the cooking times if you prefer your steak rare or well done.
Leave the steak to rest, then slice into thin strips.

Make the dressing & plate up

In a bowl combine the brown sugar, lime zest, lime juice, olive oil, fish sauce, ½ of the fresh coriander, crushed garlic and fresh chilli.
Combine the noodles, chopped veg and steak, then pour over the dressing. Plate up with the rest of the coriander, then tuck in and enjoy!

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