Thai Beef Salad
What You Will Need
Ingredients
- Salad:
- 180 grams vermicelli rice noodles
- 250 grams cherry tomatoes, halved
- ½ telegraph cucumber, cut into matchsticks
- 1 red capsicum, thinly sliced
- 2 cloves garlic, crushed
- 2 shallots, thinly sliced
- 1 cup each mint and coriander leaves
Marinade
- 2 tablespoons Lee Kum Kee Premium Soy Sauce
- 1 tablespoon kecap manis
- 1 teaspoon each grated fresh lemongrass and grated fresh ginger
- ½ teaspoon Lee Kum Kee Pure Sesame Oil
- 400 grams rump steak
Dressing
- 1/3 cup fresh lime juice
- 2 teaspoons caster sugar
- 1½ teaspoons fish sauce
- ½ teaspoon Lee Kum Kee Pure Sesame Oil
- ½ teaspoon table salt
- 2 cloves garlic, finely chopped
- 1 red chilli, finely chopped
Made with
Lee Kum Kee products
How to make it
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Marinade: Combine the marinade ingredients in a medium-sized dish. Add the steak and turn to cover. Cover and refrigerate for at least 1 hour or up to 4 hours.
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Dressing: Place the ingredients in a jar or small container with a lid. Shake well to thoroughly combine.
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Salad: Bring a large pot of salted water to the boil. Add the noodles and cook for 4–5 minutes or until tender. Drain and place in a bowl of cold water. Drain again and place in a large bowl along with the remaining salad ingredients.
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Preheat the barbecue to a high heat. Grill the steak on each side for 2–3 minutes, 2 minutes for rare, 3 minutes for medium rare.
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Remove from the grill and place on a plate, cover loosely with tinfoil and set aside to rest for 10 minutes.
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To serve: Thinly slice the steak and add to the salad along with the dressing. Toss to combine then transfer to a large serving plate or 4 individual plates.