Thai Beef Noodle Salad
Equipment
- Fry pan
- Mixing bowls
- Mixing spoon
- Grater
Ingredients
- 1 Rump steak
- 1 pkt Rice vermicelli noodles
- 1 cup Mint
- 1 cup Coriander
- 1 cup Thai basil
- ⅓ cup Crushed peanuts
- 1 Red chilli (sliced)
- 1 Lebanese cucumber
- ½ cup Cherry tomatoes (sliced in half)
Dressing
- 3 tbsp Lime juice
- 2 tbsp Fish sauce
- 2 tbsp Soy sauce
- 4 tsp Sesame oil (plus extra for the noodles)
- 2 tbsp Palm sugar (grated)
- 3 tsp Ginger (finely grated)
- 2 Garlic cloves (crushed)
Instructions
- Season the rump steak and cook to your desired liking. Set aside and allow to cool. In a separate bowl, prepare the dressing by mixing all of the dressing ingredients and set aside.
- Place the noodles in some boiling water and cook until just soft. Remove the noodles from the water and set aside. Drizzle some sesame oil over in order to prevent the noodles from sticking together.
- Slice up the tomatoes andcucumbers. Pick the leaves from the mint, basil and coriander. Toss the salad together and dress before serving. Sprinkle the crushed peanuts over the salad to garnish.