Name: Thai barbecued beef salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram beef rump steak; 125 gram rice vermicelli noodles; 250 gram cherry truss tomatoes; 1 lebanese cucumber (130g), seeded, sliced thinly; 1 cup (80g) bean sprouts; 1 cup each loosely packed fresh mint and coriander (cilantro) leaves; 1/4 cup (60ml) lime juice; 2 tablespoon grated palm sugar; 1 tablespoon fish sauce; 1 tablespoon light soy sauce; 1 tablespoon peanut oil; 1 clove garlic, crushed; 2 fresh small red thai chillies, chopped finely; 1 centimetre piece fresh ginger (5g), grated

Ingredients

500 gram beef rump steak

125 gram rice vermicelli noodles

250 gram cherry truss tomatoes

1 lebanese cucumber (130g), seeded, sliced thinly

1 cup (80g) bean sprouts

1 cup each loosely packed fresh mint and coriander (cilantro) leaves

1/4 cup (60ml) lime juice

2 tablespoon grated palm sugar

1 tablespoon fish sauce

1 tablespoon light soy sauce

1 tablespoon peanut oil

1 clove garlic, crushed

2 fresh small red thai chillies, chopped finely

1 centimetre piece fresh ginger (5g), grated

Method

1.Make sweet and sour dressing. Place ingredients in screw-top jar; shake well, season.

2.Combine steak and 2 tablespoons of the dressing in large bowl.

3.Place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain. Rinse under cold water; drain.

4.Drain steak; cook on heated oiled barbecue (or grill or grill pan). Remove steak from barbecue; cover, stand 10 minutes then slice thinly.

5.Cook tomatoes on heated oiled barbecue until skins begin to burst.

6.Place noodles, steak and tomatoes in large bowl with remaining dressing and remaining ingredients; toss gently to combine.

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Ingredients

Method

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