Easy Thai Beef Salad
Ingredients
- 2 scotch fillet steaks
- 2 large handfuls mixed lettuce
- 2 Lebanese cucumbers
- 1 punnet cherry tomatoes
- 1/4 red onion
- 1/2 bunch fresh basil leaves
- 3-4 stalks fresh mint
- 2 small bundles vermicelli rice noodles
- 1/4 cup chopped peanuts (optional)
Dressing
- 2 limes
- 8 tablespoons fish sauce
- 2 heaped tablespoons brown sugar
- 1 long red chilli, chopped
- 3-4 tablespoons olive oil
Preparation
Season the steak with salt and pepper on both sides.
Cook the steak to your liking on a hot BBQ and let it rest.
Cook the vermicelli noodles according to package instructions, then strain and add to a salad bowl.
Slice the tomatoes in half.
Chop the cucumber into slices.
Slice the onion.
Wash and dry the herbs and lettuces.
Add all salad ingredients to the bowl and toss well.
In a small bowl, prepare the salad dressing.
Roll the lime to extract more juice and add fish sauce, brown sugar, chopped chilli to taste, and olive oil.
Whisk the dressing well until all the sugar has dissolved.
Pour half the dressing into the salad bowl and toss well.
Slice the steak and add it to the salads.
Add the remaining dressing over the top.
Add peanuts if desired.
Tips
Freeze your chilli so you always have it on hand and can add as much as you like.
