Thai Beef Salad


 
If your looking for a healthy Thai alternative with plenty of crunch and all the flavour to boot look no further.  At the moment this is one of my favourite recipes and I recently had friends over for dinner who raved about the intensity of flavours and freshness of this dish.

My idea of hosting an enjoyable dinner with friends means that I too get go socialise in the drinks, conversation and laughter.  I prepare the vegetables, dressing and peanuts in advance so that once guests arrive all  is left is searing the meat, preparing the noodles then assembling all of the elements. 

Summer to me is all about salads, grilled meat and fresh seafood.  Its easy though to get sick of the common green salad - often untouched at BBQs.  Dare to explore and you'll be pleasantly surprised what you can come up with! A couple of nights ago I went foraging into the depths of the veggie bin and in the end produced a salad of raw silver beet, steamed broccoli and asparagus, capsicums, peas from their pods, spring onions and blueberries. That with dressed in home made honey and balsamic vinaigrette alongside roasted pork was delicious.  This Thai Salad has the same principal.  Add as many veggies as you like, use chicken, fish or prawns or make it Vegetarian.  In the end the zesty complex flavours of the dressing with the meat, salad and vermicelli noodles is next level flavour bomb and you will have impressed your guests with something that is simple yet satisfying.

INGREDIENTS

Vegetables - 1/2 cup each of Julienne:
Cucumber
Carrot
Celery
Capsicums
1 punnet cherry tomatoes
Spring onions sliced
1 cup shredded lettuce
1 cup of bean sprouts

1 x rump steak (500gm = 3 serves)
1 teaspoon Chinese Five Spice
1 pack vermicelli noodles boil for 3-5 minutes.  Drain and keep cool.

Dressing
3 cloves garlic
2 teaspoon ginger
2 tablespoon Fish Sauce
1 tablespoon Soy Sauce
1 tablespoon Oyster Sauce
2 tablespoons fresh Lime or Lemon Juice
1 tablespoon Sesame Oil
1 teaspoon of palm sugar or raw sugar

Handful coriander
1/2 cup of chopped peanuts & sesame seeds toasted

METHOD
  1. Rub rump with fish oil and Chinese herb spice and set aside to marinate
  2. Prepare all your vegetables, mix in a bowl and set aside
  3. Toast your peanuts and sesame seeds at the same time and set aside
  4. Place all dressing ingredients into jar and shake till combined.  Chill in fridge
  5. Cook rump to your liking. I like to keep it nice and rare as it will be sliced to serve.  Make sure you rest for at least 5 minutes before slicing about 0.5cm thickness
  6. Cook noodles according to packet instructions, drain really well (you may need to pat it down with serviettes to draw the moisture out). Spread on the dish you will be serving on
  7. Top the noodles with the veggie mix and toss lightly
  8. Add cooked, sliced meat on top
  9. Pour over dressing
  10. Sprinkle with toasted nuts/seeds and coriander ands serve.





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