Thai beef salad

Name: Thai beef salad
Cook time: 20 min
Yield: 2

with rice noodles and caramelised onions

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 2 people

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. Loosen gently with a fork to separate and drain well into a sieve. Roughly chop the coriander and set aside.
2. TO PREPARE THE VEGETABLES:

Peel and slice the red onion into ½ cm slices and set aside. Cut the cucumber 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. Cut the tomato into 1 cm cubes and add to the bowl. Add the roasted peanuts and baby leaves. Just before serving, add the rice noodles and pour in the chilli and lime dressing and toss to combine.
3. TO COOK THE ONIONS AND SOY BEEF:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the onions, season with salt and cook for 2-3 mins stirring occasionally. Add the soy marinated beef sirloin to the pan with the onions 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 thinly against the grain.
TO SERVE:

Spoon the Thai salad into bowls and top with the sliced soy beef and caramelised onions. Sprinkle with coriander and serve with a grind of freshly cracked pepper.