Thai beef salad with noodles

Serves:

Ingredients

• 650g rump steak
• salt and pepper
• 1 teaspoon olive oil
• 100g vermicelli rice noodles
• 1 cup bean shoots
• 2 lebanese cucumbers, cut into strips
• ½ cup mint leaves
• ½ cup coriander leaves
• ½ cup basil leaves
• 1 long red chilli, seeds removed, cut into thin strips
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• roasted peanuts to garnish

Method

Pound steak to tenderise (very therapeutic) and season with salt and pepper.

Heat oil in frypan over high heat, add steak and cook for 3 minutes each side for medium ‘doneness’.

Transfer meat to plate and cover with foil to keep warm.

Soak the vermicelli in boiling water for 2 minutes, drain in a sieve, rinse with cold water and drain again.

Divide the vermicelli between 4 serving bowls.

In a large bowl combine the bean shoots, cucumber, herb leaves and chilli. Place on top of the vermicelli.

In a small bowl combine sugar, lime juice and fish sauce.

Thinly slice the beef and place on the greens, drizzle with dressing and top with peanuts.

Notes:

• Use Thai basil if you can find it in your local supermarket or grocer.
• Take this salad on a picnic – keep the noodles with salad bits, meat and dressing in three separate containers and combine in the great outdoors.
• Long chillis are quite mild, but omit if your kids won’t like the heat.
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note