Thai Beef Noodle Salad
An aromatic and refreshing Asian salad perfect for summer BBQs and lunches.
Prep time: 10 mins
Cook time: 15 mins
400g scotch fillet or beef rump steak, fat removed
250g glass noodles or rice vermicelli
150g carrot, finely sliced
1 small cucumber, finely sliced
1/2 wombok (Chinese cabbage), finely shredded
30g shallots, finely sliced
125ml Birch & Waite Thai Lime & Coriander Dressing
2 tbsp coriander leaves
2 tbsp mint leaves
80g bean sprouts
4 tspn red chilli, finely sliced
1 tspn sea salt flakes
1/2 tspn freshly ground black pepper
To garnish (optional):
3 tbsp roasted peanuts
3 tbsp crispy shallots
1 tbsp picked coriander leaves
1. Place the glass noodles in large heatproof bowl, cover with boiling water, stand until just tender; drain the noodles under cold water & place back into the bowl.
2. To mix the salad place all the ingredients into the bowl with the glass noodles, gently mix until well combined & evenly coated with the Birch & Waite Thai Lime & Coriander Dressing. Check seasoning & adjust accordingly. Chill & set aside.
3. For the Scotch fillet, season with salt & pepper. Heat a large nonstick frying pan or griddle pan, season the pan lightly with canola oil & cook the beef on each side for 2-3 minutes until browned or to your liking. Remove from the pan, cover with foil & let stand for 10 minutes, slice across the grain into 1cm strips & set aside.
4. To assemble, divide the salad between 4 bowls. Top with equal amounts of beef strips & garnish with the toasted peanuts, crispy shallots, coriander leaves & more dressing if desired. Serve immediately.