Thai Beef Salad with Crispy Noodles

Thai Beef Salad with Crispy Noodles

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 2, 2018.
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Ingredients

Vermicelli

  • 250g vermicelli noodles
  • 1 Tbsp sesame oil
  • 1 Tbsp fish sauce

Beef Salad

  • 600g beef rump steaks
  • 2 Tbsp Thai spice mix
  • 1 capsicum
  • ½ telegraph cucumber *
  • ½ iceberg lettuce *
  • ½ red onion
  • 1 carrot
  • 3 Tbsp roughly chopped coriander

Thai Dressing

  • 100g Thai dressing
  • 2 Tbsp sweet chilli sauce
  • 1 tsp rice wine vinegar

To Serve

  • 100g crispy noodles
  • 3 Tbsp mint *

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 sesame oil and fish sauce, toss to combine.
  2. Prep beef and veggies Pat beef dry, rub with Thai spice mix and a drizzle of oil. Season and set aside. Thinly slice capsicum, cucumber, lettuce and red onion and peel carrot into ribbons. Place all in a large bowl.
  3. Cook beef Heat a drizzle of oil in a large fry-pan on medium-high heat and cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 5 minutes.
  4. Make dressing In a small bowl, whisk together Thai dressing, sweet chilli sauce and vinegar.
  5. Slice beef and finish salad Once beef has rested, slice thinly against the grain and toss with remaining beef salad ingredients, along with coriander, half of the Thai dressing and any beef resting juices, if desired. Season.
  6. To serve, divide noodles between bowls and top with Thai beef salad and a drizzle of remaining Thai dressing. Sprinkle over crispy noodles and mint.

Nutritional Information

Energy 2567 kj
614 kcal
Protein 33.3g
Carbohydrate 70.6g
Fat 21.2g