Thai Beef Salad
Quick and easy midweek Thai Beef Salad.
Thai Beed Salad
Rated 5.0 stars by 4 users
Servings
2
Prep Time
15 minutes
Cook Time
25 minutes
Perfect midweek dish to please the whole family.
Author:Super Chef
Ingredients
400g x Beef Strips
-
100mL x Gold Gourmet Southern BBQ Sauce & Thai Dressing (50/50Mixture)
100mL x Thai Dressing
1 large Carrot (Julienned)
1 Continental Cucumber (Ribbons)
1 Medium Red Capsicum
100g Toasted Plain Cashews
Eschalots ½ Bunch
100g Vermicelli Noodles
200g Bean Sprouts
1 Chili Cayenne (Slice in 5mm rounds)
1 Lime
½ Bunch Coriander Leaves (Picked)
½ Bunch Mint Leaves (Picked)
½ Bunch Vietnamese Basil Leaves (Picked)
Directions
Mix the beef with the Gold Gourmet Thai dressing and Southern BBQ sauce 50:50 mix
Boil 1L of water. Place noodles in a heat resistant bowl and cover with boiling water. Let soak for 6min then drain and place in cold water to refresh.
Drain noodles again and set aside.
De-seed the capsicum and slice into batons. Toss with the carrot and cucumber.
Finely shred the green tops of the eschalots. Place in a bowl with the picked leaves, chili, and the bean shoots.
Toss the noodles, capsicum, carrot and cucumber with the Gold Gourmet Thai dressing and place in the serving bowls.
Slice the lime into quarters and grill one side of the flesh.
In a pan or on a flat grill cook of the beef. Do it in small batches. If you overload the pan or grill, the meat will stew, and you won’t get a nice char or colour on the meat
Place the meat atop the salad in the serving bowls.
Garnish with the bean shoot petti salad and grilled lime.