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Speedy Thai beef salad
Serves 4
Easy
Prep:
Whip up this authentically fresh and fragrant Thai salad in just quarter of an hour
Skip to ingredients
- 250g pack medium rice noodle
- 2-3 rump or sirloin steaksabout 700g/1lb 9oz in total
- juice 1 lime
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 2long red chilliesseeded and cut into long strips
- 300g beansprout
- 20g pack corianderleaves picked and torn
- 2 x packs basilleaves picked and torn
- sweet chilli sauceto serve
Nutrition: per serving
- kcal544
- fat16g
- saturates5g
- carbs54g
- sugars0g
- fibre1g
- protein43g
- salt1.6g
Method
step 1
Put the noodles in a large heatproof bowl. Pour over a kettleful of water and leave for about 4 mins until softened. Drain in a colander then rinse under cold water.
step 2
Heat a heavy non-stick frying pan over a high heat. Trim any fat from the steaks. When hot, sear the steaks for 2-3 mins each side. Remove from the heat and leave to rest while you make the salad.
step 3
Mix together the lime juice, vegetable oil and fish sauce, add the strips of chilli and give it a good stir. Combine the beansprouts, coriander and basil, then stir in the lime and chilli mix.
step 4
Thinly slice the steaks into strips and toss together with the other ingredients. Divide the noodles between four plates and pile the beef salad on top. Serve with sweet chilli sauce, if you like.
