Thai Beef Salad with Crispy Noodles

Thai Beef Salad with Crispy Noodles

Ready in 30 minutes • Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, March 31, 2019.
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Ingredients

Vermicelli

  • 100g vermicelli noodles
  • ½ Tbsp fish sauce

Beef Salad

  • 1 pack beef rump steaks
  • 1 pack Thai spice mix
  • ½ capsicum
  • ½ telegraph cucumber
  • ½ lettuce
  • ½ red onion
  • 1 carrot
  • 1 bunch roughly chopped coriander

Thai Dressing

  • 1 pack Thai dressing
  • 1 Tbsp sweet chilli sauce

To Serve

  • 1 pack crispy noodles

Have Handy

  • Oil
  • Salt & Pepper

Steps

  1. Cook noodles Bring a full kettle of water to the boil. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes then drain well. Return to bowl with fish sauce and a drizzle of sesame oil. Toss to combine.
  2. Prep beef Pat beef dry, rub with Thai spice mix and a drizzle of oil. Season and set aside.
  3. Prep salad Thinly slice capsicum, cucumber, lettuce and red onion and peel carrot into ribbons. Place all in a large bowl.
  4. Cook beef Heat a drizzle of oil in a fry-pan on medium-high heat and cook beef for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered.
  5. To finish In a small bowl, whisk together Thai dressing, sweet chilli sauce and a drizzle of vinegar. Slice beef thinly against the grain and toss with remaining beef salad ingredients, along with coriander, half of the Thai dressing mixture and any beef resting juices, if desired. Season.
  6. Serve vermicelli noodles in bowls and top with Thai beef salad and a drizzle of remaining Thai dressing mixture. Sprinkle over crispy noodles.

Nutritional Information

Energy 2774 kj
663 kcal
Protein 38.4g
Carbohydrate 71.4g
Fat 24.0g