Thai Beef Noodle Salad
Serves 2
Ingredients
200g rice noodles
Dash of extra virgin olive oil
2 pieces of eye fillet (or your preferred cut of red meat)
Salt and pepper, to taste
1 capsicum, thinly sliced
1 cup cherry tomatoes, halved
1 Lebanese cucumber, thinly sliced
1/4 red onion, thinly sliced
Small handful mint
Small handful basil, or Thai Basil
Juice of 2 limes
3 tsp fish sauce
1 tbsp brown sugar
1 red chilli, thinly sliced
2 tbsp crushed peanuts, for garnish
Method
Cook rice noodles according to packet instructions. Drain, rinse under cold water, and toss with a dash of olive oil to prevent sticking.
Season the steaks with salt and pepper. Heat a frypan over medium-high heat with a dash of olive oil. Once hot, cook the steaks for 3-4 minutes per side (or until your desired doneness). Set aside to rest for 5-10 minutes, then thinly slice against the grain.
In a small bowl, combine lime juice, fish sauce, brown sugar, and chilli. Stir until sugar dissolves. Taste and adjust seasoning if needed.
In a large bowl, combine the noodles, capsicum, cherry tomatoes, cucumber, onion, mint, basil and crushed peanuts. Add the sliced steak.
Pour the dressing over the salad and toss gently to combine. Divide between two plates and serve.
