Thai Beef & Vermicelli Salad with Coconut Dressing

Thai Beef & Vermicelli Salad with Coconut Dressing

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, February 16, 2020.
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Ingredients

Noodles

  • 1 pack vermicelli noodles
  • 1/2 pack coconut dressing

Salad

  • 1 capsicum, thinly sliced
  • 1 Lebanese cucumber, cut in half lengthways & thinly sliced on an angle
  • 1 baby lettuce, roughly chopped
  • 1/2 Tbsp fish sauce

Beef

  • 300g beef rump steaks
  • 1 pack Thai spices

To Serve

  • Remaining coconut dressing
  • 1 pack crispy shallots

Steps

  1. Bring a full kettle to the boil. Preheat BBQ to medium high heat (if using). Cook noodles. 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 a drizzle of olive oil and first measure of coconut dressing. Toss to combine and season to taste with fish sauce.
  2. Prep salad. In a bowl, toss capsicum, cucumber and lettuce with fish sauce, a drizzle of oil and vinegar. Season.
  3. Prep & cook beef. Pat beef dry and rub with Thai spices and a drizzle of oil. Season. 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. Alternatively, do this on the BBQ.
  4. To finish. Thinly slice beef and toss back through any resting juices.
  5. Serve noodles topped with salad, beef, remaining coconut dressing and crispy shallots.

Nutritional Information

Energy 2425 kj
580 kcal
Protein 36.3g
Carbohydrate 54.8g
Fat 23.5g