ASSORTMENT

Thai Beef Salad with Vermicelli Noodles

This salad is full of crispy veggies, fresh herbs, and crunchy peanuts, the dressing has the perfect balance of fresh, sweet and salty making this salad hard to resist. It's super simple to make, and keeps well so is the perfect recipe to double and have for lunch the next day.

INGREDIENTS Ingredients

Salad

150g vermicelli noodles
½ small red cabbage (finely sliced or use a mandoline)
1 carrot (ribboned or grated)
½ cucumber (sliced into thin half moons)
1 yellow or red capsicum (finely sliced)
½ cup coriander (roughly chopped)
¼ cup peanuts (roasted and roughly chopped)
1 fresh red chilli (seeds and pith removed)
1 tsp sesame oil
500g eye fillet or steak of your choice

Dressing

4 Tbsp rice wine vinegar
3 Tbsp tamari or soy sauce
3 Tbsp sweet chilli sauce
2 Tbsp fish sauce
1 lemon (juice)
2 Tbsp olive oil
1 Tbsp ginger (grated)
1 garlic clove (crushed)

METHOD Method

Remove the steak from the fridge and bring it to room temperature.
Cook the noodles as per the packet instructions. Once cooked, rinse under cold water and pop aside in a bowl and drizzle with oil (we used a tsp of sesame oil). This prevents the noodles from going gluggy and sticking together.
Prepare all of the ingredients for the salad (excluding the steak) and pop in a large salad bowl.
Prepare the dressing by adding all the ingredients into a jar and shaking well until everything has combined.
Drizzle a little olive oil over the steak and a sprinkle of salt. Fire up the BBQ or heat a fry pan over a high heat and cook the steak for 4 minutes on either side or until cooked to your liking; once cooked set aside to rest for 10 minutes.
In the meantime, add the noodles to the salad bowl and pour over 3/4 of the salad dressing, toss well.
Once the steak has rested, thinly slice it and pour over the remaining dressing. Finally, add the steak to the salad and serve.