Thai Beef Salad
Prep time: 15 mins
Cooking time: 10 mins
Ingredients
- 2cm piece of
fresh ginger, peeled and finely chopped
- 2
garlic cloves, crushed
- 2
bird's eye chillies, finely sliced
- 2
limes, juiced
- 1 tbsp
Blue Dragon Fish Sauce
- 1 tbsp
sugar
- 3 bundles
fine rice noodles
- 1/4 jar of
Blue Dragon Thai Red Curry Paste
- 1
fillet steak
- 250g
cherry tomatoes
- 4
spring onions, sliced
- 1/2
cucumber strips
- 1 bunch
mint leaves, stems removed
- 1 bunch
coriander, chopped
Try this recipe with
Sweet Chilli SauceThai Beef Salad
A classic salad that will delight the palate with texture and flavour
Preparation:
- To make the dressing pound the ginger, garlic and chillies until a smooth paste. Then add the lime juice, fish sauce and sugar and mix until combined.
- Meanwhile soak the noodles in hot water until cooked, but still firm in texture. Run under cold water and drain thoroughly.
- Rub the steak all over with the Thai Red Paste. Cook it medium rare - seal the steak in a very hot frying pan for approx 2 mins on all sides. Place in an ovenproof tin and cook at 200'C for 6-8 mins. Allow to rest.
- Assemble the tomatoes, finely sliced cucumber, noodles, chopped coriander and chopped mint in a salad bowl. Add the dressing. Finely slice the steak and arrange in the bowl. Toss the salad to ensure it is well coated with the dressing and serve.
Useful tip:
Always soak your rice noodles before stir-frying or adding to a salad... more
