Recipe: 10-minute Thai beef salad
How to Make:
- Combine oil and soy sauce in a bowl. Rub all over beef. Heat a chargrill pan over medium-high heat. Add beef. Cook for 2 minutes each side or until coked to your liking. Transfer to a plate. Rest 2 minutes. Thinly slice.
- Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain. Refresh under cold water. Drain well.
- Combine beef, noodles, tomato, salad leaves, cucumber and vinaigrette on a large serving platter. Sprinkle with mint, peanuts and chilli. Serve.
Time for preparing:
4 min.
Servings:
4
Ingredients:
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 500g piece grass-fed beef rump steak
- 125g Thai-style rice noodles
- 250g cherry tomatoes
- 150g mixed salad leaves
- 5 baby cucumbers, thinly sliced lengthways
- 1/3 cup lime and chilli vinaigrette
- Fresh mint sprigs, to serve
- Crushed peanuts, to serve
- Sliced red chilli, to serve
