Thai Beef Salad

Serves 2.
20 Minutes.
3/5 Adjustable for the kids.

INGREDIENTS
300g beef steak (rump/eye fillet etc.) 125g rice vermicelli noodles
1 cup red cabbage, shredded 1/2 red capsicum, thinly sliced
1 carrot, julienned or peeled into slices 1 lebanese cucumber, peeled into slices
1 cup bean shoots 1/2 cup mint leaves
1/2 cup basil (preferably thai)

MARINADE
2 tbsp fish sauce 1 tsp brown sugar
1 tsp minced garlic 2 tbsp lime juice

DRESSING
2 tbsp fish sauce 2 tbsp lime juice
1 tbsp brown sugar 1/2 red chilli, sliced

* to serve (options): sesame seeds, crushed peanuts

METHOD
Mix together the marinade: fish sauce, sugar, garlic & lime juice.
Let the beef sit in the marinade for 15+ minutes (up to 3 hours).

Preheat a fry pan on medium-high heat, and cook the beef for approx 3 mins each side until almost cooked through. Depending on the size of the steak and what type of cut is used, it may cook quicker or take a little longer. Add in any residual sauce and simmer for a couple of minutes. Remove from the heat. The residual heat will finish cooking the beef while it’s resting. Once it’s finished resting (5-10 mins), slice it.

While the beef is resting, cook the noodles and prepare the dressing.

Put together your salad with the noodles, steak, veggies, herbs and any additional garnishes*.

Dress your salad, and enjoy!

To adapt for the kids: keep some beef aside and cook separately, without the marinade. And edit the veggies/herbs to what they might eat (we did noodles, beef, carrot, cucumber, capsicum, bean shoots & peanuts)