Thai Beef Salad

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PREP TIME: 30 minutes

beef (sirloin or fillet) 300 g

glass noodles 200 g

lebanese cucumber, sliced 1

cherry tomatoes, chopped 12

small red onion, finely sliced 1



  1. Pan fry beef in a hot pan for 2 minutes on each side, keeping the beef quite rare. Remove from pan and set aside to rest.
  2. Prepare glass noodles following packet directions.
  3. Slice beef diagonally across the grain.
  4. Combine cucumber, cherry tomatoes and onion in a salad bowl. Place beef on top, sprinkle with coriander and drizzle generously with Birch & Waite Thai, Lime & Coriander Dressing.

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