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 Beef Salad Thai Style
By Mum's House
Zingy, tangy, aromatic and delicious are all adjectives that have been used to describe this salad. The combination of birds eye chilli, mint, coriander and lime juice make for an explosion of flavours on the palate. Do serve this salad with medium or rare steak that has been finely sliced.
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Ingridents:
* 228g good quality steak
* 114g mixed salad leaves
* 2 tomatoes(cut each into 6 wedges)
* 1/16th cucumber(sliced)
* 28g rice vermicelli(soaked in hot water)
Dressing
* 1 Tbsp fish sauce
* 2 birds eye chillies(finely chopped)
* 3 Tbsp lime juice
* 1 tsp finely chopped garlic
* 1 tsp finely chopped ginger
* small handful chopped fresh coriander
* small handful chopped mint
* 1 heaped Tbsp shallots(fine dice)
Steps:
1. Mix all the dressing ingredients together in a glass bowl.
2. Drain vermicelli and allow to cool.
3. Mix leaves with vermicelli and divide between two plates.
4. Scatter cucumber and tomatoes over the leaves.
5. Cook steak on a very hot grill pan - cook to your preference but medium rare is recommended.
6. Allow steak to rest and then slice finely across the grain.
7. Add steak to glass bowl with dressing ingredients and mix well.
8. Serve on salad leaves.
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| Get the following ingridents for Beef Salad Thai Style from Mum's House® |
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| Fish Sauce |
Bean Thread Vermacelli |
Lemon Juice |
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NOODLES & INSTANT NOODLES |
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SWEET - SNACK - JAM - CRISP |
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FRESHLY COOK - FOODS
