Thai beef salad

 


Thai beef salad

Ingredients (14)

60ml (1/4 cup) soy sauce

2 garlic cloves, finely chopped

2 tsp olive oil

3 beef scotch fillet steaks

80ml (1/3 cup) fresh lime juice

1 tbsp fish sauce

3 tsp brown sugar

200g snow peas, trimmed

150g baby spinach leaves

1 cup fresh mint leaves

2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally

1/2 red onion, thinly sliced

250g cherry tomatoes, halved

100g pkt Chang’s Crunchy Noodles

Method

Step 1

Combine soy sauce, garlic and oil in a shallow glass or ceramic dish. Add beef and turn to coat. Cover. Place in the fridge for 1 hour to marinate.

Step 2

Combine the lime juice, fish sauce and sugar in a bowl.

Step 3

Preheat a barbecue flat plate or large frying pan on medium-high. Drain beef from marinade. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 2 minutes to rest. Thinly slice.

Step 4

Meanwhile, cook the snow peas in a small saucepan of boiling water for 1 minute or until tender crisp. Drain.

Step 5

Combine the dressing, beef, snow peas, spinach, mint, cucumber, onion and tomato in a large bowl. Season with pepper. Top with the noodles.

 

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