Lunch

September 29, 2014

Thai beef noodle salad

This delicious Thai beef salad is delicious served with fresh mint, cherry tomatoes, soft rice noodles and a sweet and zesty lime dressing.

Thai beef noodle salad

Serves 4

Prep

20M

Cook

10M

Total

30M

Women's Weekly Food

Ingredients

Dressing

1 lime, grated zest and juice

2 tablespoon brown sugar

2 tablespoon fish sauce

1 tablespoon soy sauce

1 1/2 birdseye chillies, finely chopped

1 clove garlic, crushed

500 gram beef rump steak

1 lime, juiced

1 tablespoon fish sauce

1 tablespoon brown sugar

100 gram vermicelli rice noodles

250 gram punnet cherry tomatoes, quartered

1 cucumber, halved, seeded, sliced

1/2 cup mint leaves

1/2 cup coriander leaves

lime wedges, to serve

Method

1.Marinate steak in lime juice, fish sauce and sugar 2 hours.

2.Heat an oiled char-grill pan on high. Drain steak. Cook 2-3 minutes each side. Rest, covered with foil, 5 minutes. Slice thinly.

3.Cover noodles with boiling water. Soak 5 minutes, until tender. Rinse and drain well.

4.To make dressing: Whisk all ingredients together in jug.

5.Combine noodles, beef, tomato, cucumber and herbs with half dressing. Toss well. Serve with remaining dressing and lime wedges.

Women's Weekly Food