4 October, 2015
Thai Beef Salad
Thai Beef Salad
Serves: 4 mains
Ingredients:
- 100-120g dried vermicelli noodles
- 4 x 100-150g sirloin steaks (or another quality cut of meat)
- 1 teaspoon garlic salt
- 1 large carrots, finely julienne
- 1 continental cucumber, finely julienne
- 1 red onion, thinly sliced
- 1 cup bean shoots
- 1 cup fresh shredded coriander, stems included
- 1/2 cup fresh roughly shredded mint
- 1 portion of C4K Kitchen’s Thai Chilli Salad Dressing
Method:
- Place the vermicelli noodles in a mixing bowl and cover with boiling water for approximately 15 minutes or until they are translucent
- While your noodles are soaking heat a heavy based frying pan and when warm place in your steaks, sprinkle the garlic salt evenly between the steak.
- Cook the steaks for approximately 3 minutes each side (for medium rare) or adjust the cooking time to how you like your steak cooked then remove from the frying pan set aside to rest
- Drain the noodles and set aside to cool
- Prepare your vegetables as described and add into the mixing bowl
- Thinly slice the steak and add into the salad
- Add in the fresh herbs and use your hands to mix the salad well ensuring the noodles are evenly spread out
- Dress the salad just before serving ensuring the salad is well coated.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This is not a freezer friendly recipe
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.