Recipe by: Eblex

Thai Beef Noodle Salad

This Thai classic has been spiced up with succulent cuts of beef using lean rump or fillet steaks. There’s a twist of lime, with a kick of finely chopped red chilli and the crunchiness of sliced radishes and cool cucumbers.

SERVES: 2
PREPARATION TIME: 35 MINUTES, INCLUDING MARINATING TIME
COOKING TIME: (Based on 2cm rump steak):
RARE: 2 1/2 MINUTES ON EACH SIDE
MEDIUM: 4 MINUTES ON EACH SIDE
WELL DONE: 6 MINUTES ON EACH SIDE

Ingredients:

2 lean rump or fillet steaks

Freshly milled black pepper

45ml/3tbsp prepared Teriyaki sauce

5ml/1tsp sesame oil

For the Dressing:

30ml/2tbsp fresh lime juice

15ml/1tbsp Thai fish sauce

Handful freshly chopped mint

For the Salad:

100g/4oz rice noodles, cooked and cooled

8 radishes, finely sliced

½ cucumber, thinly sliced (using a swivel head potato peeler) into ribbons

1 red chilli, deseeded and finely chopped

Method:

Place the steaks in a shallow dish and season with the pepper. Add the Teriyaki sauce and oil. Coat well. Cover and marinate in the refrigerator for 20 minutes.

To prepare the dressing; in a small bowl mix all the ingredients together and set aside.

Heat a non-stick griddle pan, remove the steaks from the marinade and cook on each side according to your preference. Alternatively, cook under a preheated moderate grill. Transfer to a warm plate and leave to rest for 1-2 minutes.

Meanwhile, mix the salad ingredients in a large bowl and transfer to a serving plate.

Slice the steaks and arrange over the salad. Mix the dressing together and drizzle over the salad before serving.