Thai Beef salad

Ingredients

Dressing:

• 2 garlic cloves, sliced
  
• 1 red chilli, chopped
  
• ½ bunch coriander roots, chopped
  
• Juice of 3 limes
  
• 1 tbs fish sauce
  
• 1 tbs brown sugar

Salad:

• 2×280g rump steak
  
• 1 cup bean sprouts
  
• 100g rice stick noodles
  
• 12 cherry tomatoes ( medley for colour)
  
• Handful of mint leaves
  
• Handful of salted peanuts
  
• 2 tbs fried spring onions
  
• 1 tbs tallow

Method

Make the dressing:

Blend the garlic, chilli, coriander roots, lime juice, fish sauce, and brown sugar until smooth. Set aside.

Cook the noodles:

Cook the rice stick noodles according to packet instructions. Drain, rinse under cold water, and set aside.

Prepare the steak:

Bring the steaks to room temperature. Season generously with salt and pepper. Heat the tallow in a hot frying pan and sear the steaks for 3 minutes each side for medium rare. Transfer to a plate, loosely cover with foil, and rest for 10 minutes.

Assemble the salad:

In a large bowl, toss the bean sprouts, noodles, tomatoes, sliced chilli, coriander leaves, and mint with half the dressing.

Slice and serve:

Thinly slice the rested steak against the grain. Add to the salad and gently toss to combine. Drizzle over the remaining dressing. Garnish with peanuts and fried spring onions before serving.

Nutrition