Seared soy beef

Name: Seared soy beef
Cook time: 20 min
Yield: 1

with Thai salad and crispy noodles

Ready in around 20 mins

RECIPE FACT:

Life revolves around food in Thailand and Thai’s will generally eat whenever they are hungry, anytime of the day or night.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

BOIL THE KETTLE.
1. TO COOK THE RICE NOODLES:

Place the rice noodles into a heat proof bowl and cover with boiling water from the kettle. Leave to soak for 2-3 mins then drain well into a colander. Once cool enough to handle, loosen the noodles gently with your hands. Remove the mint leaves from their stalks.
2. TO PREPARE THE VEGETABLES:

Using quarter the cucumber, cut in half lengthways, scrape out the seeds with a teaspoon and discard. Slice the cucumber into ½ cm slices on the diagonal and place into a salad bowl. Using half the tomato, cut into 1 cm cubes and add to the bowl. Add half the rice noodles, mesclun and season with salt and pepper. Just before serving, pour in the chilli and lime dressing and toss to combine.
3. TO COOK SOY BEEF:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the soy marinated beef sirloin to the pan and cook for 2-3 mins on each side for medium rare – a little longer for well done. Allow the beef to rest for 2-3 mins before slicing against the grain.
TO SERVE:

Spoon the Thai salad into a bowl and top with the sliced soy beef. Sprinkle with the crispy noodles and peanuts and the mint. Serve with a grind of freshly cracked pepper. Mix together to eat.