From Executive Chef - Johnny Datt
Thai Beef Salad
280g Beef tenderloin
20g thin rice noodles (vermicelli)
20g mesculin/mixed lettuce
½ carrot, cut into thin strips
½ cucumber, seeded and cut into thin strips
½ red capsicum, cut into thin strips
50g bean sprouts
50g snow pea sprouts
50g cherry tomatoes
½ red onion, thinly sliced
100ml sweet soy sauce
1 chilli (depending how hot you like it)
2 cloves garlic, crushed
2 dashes of fish sauce
2 tsp grated fresh ginger
2 tblsp fresh coriander, chopped
2 tblsp fresh mint, chopped
Marinate beef in half the garlic, chilli, ginger and soy sauce. Cook rice noodles, leave to cool, then drain.
Make a dressing out of the sweet soy, olive oil, chilli, garlic, fish sauce, lemon juice, coriander and mint.
Make a salad with lettuce, carrot, capsicum, cherry tomatoes, red onion, bean sprouts, snow pea sprouts. Mix in noodles and dressing.
Cook steak as desired (rare, medium, well done), then let it rest for 5 minutes.
Slice steak, serve salad on a plate and arrange steak slices on top of salad.
Serves two people. |
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