Thai-beef Salad
Ingredients:
Mixed leaves
Red onion, thinly sliced
Cucumber, sliced
Avocado, sliced
Bean shoots
Mint, fresh
Coriander, fresh
Chilli, thinly sliced
Lime, fresh
Vermicelli rice noodles
Grass-fed beef (if possible)
Beerenberg Asian Dressing & Dipping Sauce (available in most good supermarkets and IGA’s in Aus)
White wine vinegar
Black sesame seeds, optional
Extra virgin olive oil
Salt
*There are no measurements to this salad. Make as much or as little as you would like!
Method:
Wash and dry all salad ingredients.
In a frying pan, heat olive oil. Season both sides of your meat with salt. Cook meat to your desired doneness and put aside to rest.
Cook your rice noodles as per the packet instructions. Some will ask you to boil for a few minutes over the stove and others will ask you to cover with hot water. Drain your noodles and rinse with cold water. Set aside.
In a bowl, prepare your salad ingredients. Use as much as you like here, more of your favourites and omiting what you don’t like. The fresh herbs really make this salad so go wild with them!
Thinly slice your steak and place on top of your salad. Add your noodles.
In a small bowl, pour in your desired amount of asian style dressing. To this add 1/4-1/2 the amount of white wine vinegar (ie. if you have 2 tbsp of asian dressing, add 1/2-1 tbsp vinegar, depending how vinegary you like your dressings).
Pour the dressing over your salad, top with sesame seeds if desired and enjoy!
