THAI BEEF SALAD WITH NOODLES

This is one of our favourite warm salads. It's a main at our house, and it's full of fantastic flavours. On top of everything, it's very easy to make and it's also healthy. If anything, though, I would probably put less soy sauce next time. It can be very salty. Love it! 💛😍😎

INGREDIENTS
1/3 cup (80ml) soy sauce
2 Tbsp vegetable oil
3 Tbsp chopped coriander
1 Tbsp grated palm sugar
1 tsp ground white pepper
500g rump or porterhouse steak, trimmed of excess fat and sinew
1 Tbsp vegetable oil, extra
2 Tbsp fish sauce
1 Tbsp grated palm sugar, extra
150g green leaves, such as watercress, rocket or baby spinach
12 cherry tomatoes, halved
2 Lebanese cucumbers, thinly sliced
400g fresh wholegrain noodles (or brown vermicelli if you prefer)

METHOD:
Combine the soy sauce, oil, coriander, palm sugar and white pepper and pour over the steak.

Cover and allow to marinate for 30 minutes.

Cook the noodles according to packet and reserve.

Remove the steak and reserve the marinade.
Heat the extra oil in a non-stick frying pan and cook the meat over a high heat for 3 minutes on each side. Add 80ml (1/3 cup) water to the pan and cook until medium-rare. (Less if you are using porterhouse steak!!)

Remove the beef and keep warm.
Add the reserved marinade to the liquid in the pan, together with the fish sauce, 2 tablespoons of water and the extra palm sugar. Bring to the boil, then simmer until the sauce thickens slightly.

Arrange the noodles on a large platter and top with the green leaves, tomatoes and cucumber.

Thinly slice the beef and place on top.
Drizzle with the sauce and serve.

Serves 4

Comments

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