Thai beef salad
Fresh, healthy and zesty asian beef salad recipe
Servings: 2 People
Calories: 500kcal
Cost: 20
Equipment
- Small fry pan
- Mortar & pestle
Ingredients
- 300g Scotch Fillet Steak
- 1 tbsp Olive Oil
- Salt & Pepper
- 1 Cos Lettuce leaves washed & torn
- 100 g Vermicelli Noodles cooked & drained
- 1 punnet cherry tomatoes halved
- 1/2 bunch Thai basil, Vietnamese mint & Coriander Leaves picked, washed and torn
Toasted Rice powder
- 1/2 cup White rice
Pickled Onion
- 1 Red onion sliced
- 1/4 cup rice wine vinegar
- 1 tbsp sugar
Dressing
- 2 green chillis sliced
- 1 stalk lemongrass sliced
- 1 clove garlic peeled
- 1 limes juiced
- 1/4 cup fish sauce
- 2 tbsp white sugar
Instructions
Quick Pickled Onion
- Place sliced onion into a small bowl, add vinegar, ¼ cup water and 1tbsp sugar, leave for 20 minutes
Toasted Rice
- Add rice to a small frying pan and gently toast over medium-high heat, stir occasionally for 3-5 minutes until the grains are toasted and golden. Leave to cool for a few minutes and then grind into a coarse powder using a mortar and pestle.
Cook Steak
- Heat a dry small frypan over high heat until it is very hot
- Season steak with salt and pepper and drizzle with olive oil before placing into the searing hot pan
- Cook on each side for 2-3 minutes for a medium steak, remove from pan and allow to rest
Dressing
- Grind garlic, chillis and lemongrass into a paste with mortar pestle, add lime juice, fish sauce and sugar, stir to combine. Taste and adjust accordingly
Assembly
- In a large dish assemble lettuce leaves, vermicelli noodles, tomatoes and herbs. Thinly slice steak and place on top of the salad. Generously drizzle with dressing, sprinkle with toasted rice powder and scatter with pickled onions. Serve with a side of extra chilli and lime wedges