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Thai Beef Salad

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

Serves: 4-6

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Thai Beef Salad

A classic salad that will delight the palate with texture and flavour

Preparation:

  1. 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.
  2. Meanwhile soak the noodles in hot water until cooked, but still firm in texture. Run under cold water and drain thoroughly.
  3. 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.
  4. 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


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Reviews for Thai Beef Salad


JeanneG   10 January 2012

Yummy

NataliaD   27 November 2008

Nice and fairly low fat!

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