Beef
INGREDIENTS (4 PORTIONS)
- 2 beef steaks, 200 g each
- salt
- black pepper
- 2 tbsp fish sauce
- 1 chilli, sliced
- 1 garlic clove, chopped
- juice of 2 limes
- 1 tbsp sugar
- 2 shallots, sliced
- 50 g haricots verts, sliced
- 400 g flat glass noodles, cooked
- 200 g cabbage – red/pointed, thinly sliced
- ½ cucumber, chopped
- 100 ml mint leaves
- croutons
THAI BEEF SALAD WITH GLASS NOODLES, CABBAGE AND MINT
Time: approx. 20 min
plus time to bring meat to room temperature
No. of portions: 4
INSTRUCTIONS
- Let the steaks rest at room temperature for around 30 min before cooking.
- Grill/fry the steaks to medium, season with salt and pepper, leave to rest for a few minutes on a plate.
- Mix together the fish sauce, chilli, garlic, lime juice, sugar, onion and haricots verts to make a dressing.
- To serve, thinly slice the steak, mix the dressing with the noodles, cabbage, cucumber and mint, plate up and top with croutons.
- Serve with extra lime wedges