Thai Beef Noodle Salad

Thai beef noodle salad

This is adapted from a recipe on a supermarket website. I added more vegetables, fresh chilli and sesame oil. I used a Lebanese cucumber because they’re really easy to get here, but half of a bog-standard one would do the same job. A fillet steak seems excessive, but is worth it. Felix sous-cheffed me on this one by taking charge of the steak (an unintentional display of traditional gender roles). Really fresh and delicious (the dish, not traditional gender roles).

Serves four

400g piece beef eye fillet
50g vermicelli noodles (or any noodles really)
1 carrot, shredded
1 lebanese cucumber
1 red pepper
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
1 spring onion, sliced diagonally
1 lime, finely grated zest and juice
2 tbsp soy sauce
2 tbsp ginger, grated
3 tsp white sugar
2 tsp fish sauce
1 tsp sesame oil
Lime wedges, to serve
Sliced red chilli, to serve

Preheat oven to 200°C or 180°C fan. Heat an ovenproof frying pan on high. Cook beef, turning for 2-3 mins, or until seared all over. Transfer to oven and cook for 15 mins, for medium-rare, or until cooked to your liking. Cover loosely with foil and set aside to rest for 20 mins.

Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and soak, according to packet directions. Drain. Cut noodles into 6cm lengths.

Thinly slice beef. Place noodles, veg, mint, coriander, and lime zest in a large bowl. Mix together lime juice, soy, ginger, sugar, fish sauce, sesame oil and any pan juices from beef.

Add to noodle mixture with sliced beef and toss to combine. Serve with lime wedges and top with red chilli.


Image found here


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