This is a quick and delicious salad that has cemented itself in our regular dinners. It’s fresh and light but it really satisfies. You can always replace the beef with chicken or prawns too to mix it up.
THAI BEEF SALAD
600g beef fillet, cut into thin strips
800 g rice noodles
1 large bunch coriander
2 large bunches of mint
1 large bunch of thai basil (can use normal basil instead)
500g bean sprouts
1 red capsicum, thinly sliced
2 limes, cut into wedges, to serve
Handful of roasted peanuts, to serve
Sesame seeds, to serve
Stalks of the bunch of coriander (no roots)
3 cloves of garlic, peeled
1.5 inch knob of fresh ginger, peeled (double if you’re using Japanese ginger)
2 tbsp tamari or soy sauce
3/4 cup extra virgin olive oil or a tasteless coconut oil
2 tbsp apple cider vinegar
Juice of 2 limes (or lemons)
1 stick of lemongrass (optional)
1 small red chili (optional)
Slice the beef fillet into strips and season with salt and pepper. Set aside.
Make the sauce by getting the bunch of coriander and cutting the stalks off and chucking the stalks into a food processor or blender.
Add the rest of the Sauce ingredients to the blender/food processor and blitz until smooth. Set aside.
Pull all the leaves off the thai basil and the mint and roughly chop with the coriander. Set aside.
Boil a big pot of water and cook the rice noodles for about 7 mins or until the noodles are cooked through. You might like to add a bit of olive oil to stop them from sticking together as they cook. Strain the noodles and then return the noodles to the empty pot and stir in half of the sauce. Stir thoroughly so that the noodles are coated with the sauce.
Heat olive oil in a fry pan and cook the beef strips on a very hot heat to brown the outside. Cook to your preference and set aside.
Divide the noodles between 4 bowls and then top the noodles with the bean sprouts, capsicum, coriander, mint and thai basil leaves. Then add the beef strips. Pour a little more sauce on the top.
Sprinkle with sesame seeds, peanuts and a wedge of lime.