Thai Beef Salad
A delicious recipe that uses tender beef over delicate rice noodles. The flavour of the Thai spices pairs amazing with the crunchiness and texture of the bean sprouts!
This recipe features grass-fed beef from my favourite butcher box delivery service Butcher Crowd .
Servings: 2
Ingredients
1 tsp Extra Virgin Olive Oil
150g Rice Noodles
2 Spring Onions, thinly sliced
1 cup Bean Sprouts
½ Chilli, thinly sliced
1/3 cup Coriander Leaves, roughly chopped
¼ cup Mint Leaves, roughly chopped
Marinade:
300g Scotch Fillet Beef Steak
1 tbsp Tamari
1 tbsp Fish Sauce
1 Garlic clove, minced
1 tsp Lemongrass, thinly chopped
Dressing
2 tbsp Tamari
½ Lime, juiced
1 tsp Honey
2 tbsp Peanuts, roughly chopped
Method
1. Combine all marinade ingredients in a shallow dish and allow beef to marinade for at least 30 minutes.
2. Cook rice noodles as per packet instructions and set aside.
3. Heat oil in a frying pan on a medium heat. Add marinated beef and cook to your liking, approximately 3 minutes each side for
medium. Allow to rest, and slice before serving.
4. Combine dressing ingredients in a small bowl and set aside.
5. Combine remaining ingredients and cooked rice noodles in a large bowl.
6. Serve between two bowls, dividing beef and drizzle with dressing.