Thai Beef Salad
Serves 6
Quick Dinners
Crowd Pleasers
Salads & Sides
Gluten Free
This is a light and easy meal, very fresh and healthy … a great midweek dinner!
Prep time - 20 minutes
Cook time - 10 minutes
Ingredients
Steak Ingredients
- Sesame oil, for frying steak
- 4 pieces good quality steak, rump or scotch fillet
- 1 teaspoon salt
- 1 teaspoon cracked pepper
Salad Ingredients
- 4 cups salad leaves
- 1 medium cucumber, skin on & thinly sliced
- 1½ avocados, finely sliced
- ½ cup shallots, (scallions), finely diced
- 1 cup coriander, (cilantro) leaves and stems, finely chopped
- 200g rice noodles
Salad dressing ingredients
- ¼ cup sweet chilli sauce (Mae Ploy brand is GF)
- ½ small red chilli, finely chopped, optional
- 1 lemon, juice of
- ¼ cup sesame oil
- ¼ cup fish sauce
- ¼ cup GF soy sauce
- 2 teaspoons brown sugar
- ¾ cup crushed nuts, to garnish
Cooking Steps
1
Season steak with salt and pepper. Heat oil in a pan on high and cook steak until medium rare. Set steak aside to rest for 5 minutes.
In a separate bowl combine all salad dressing ingredients. Mix until combined and sugar is dissolved.
2
Cook noodles according to directions on the pack. Drain noodles, while noodles are still in the colander, rinse under cold water, shake off any excess liquid.
3
Once steak has rested, slice cooked steak into thin strips and set aside.
4
Next, combine all salad ingredients and cooled noodles in one large (or two medium) salad bowls. Use tongs or salad spoons to toss salad dressing through until completely combined.
5
Finally gently toss through steak slices (along with any steak juice residue) and crushed nuts through the noodle salad.
Serve immediately, (I usually allow guests to serve themselves).
Enjoy!