IF AT FIRST YOU DON’T SUCEED; THAI THAI AGAIN!
Thai Beef Salad
Sorry, its Friday afternoon at the end of a long week, and so I am not only tired, but silly to go along with it! Thai Beef Salad is one of my favorites and lately I have been on a mission to find a nice one in a restaurant that I could rely on to deliver the taste hit that I crave…no luck! So had to come up with my own, here it is. Although we have had nothing but rain here all week (mid November, what is going on??) I am primed and ready for some hot weather eating. Hope you enjoy this on a leisurely evening…cooking time of approximately 5 minutes…how much more leisurely could you get? Enjoy!
Thai Beef Salad
Marinade NEED:
55g Tamari or soy sauce
55g fish sauce
50g honey
Juice ½ orange
Juice 1 lime
Handful coriander leaves
Handful mint leaves
1 small chilli (deseeded if desired, for more heat leave seeds in)
2 large cloves garlic
3cm piece peeled ginger
Marinade DO:
Place all ingredients into Thermomix bowl and mix for 10 seconds on speed 8. Drizzle over meat and leave for around 3-4 hours if possible.
Dressing NEED:
Juice 1 lime
25g Tamari or soy sauce
Juice ½ orange
2tbsp sesame oil
20g fish sauce
1 small chilli (deseeded if desired, for more heat leave seeds in)
2 large cloves garlic
3cm piece peeled ginger
Few coriander leaves
Few mint leaves
Dressing DO:
Without washing bowl after making marinade, place all ingredients into Thermomix bowl and blend for 10 seconds on speed 8. Set aside until assembling the salad.
Salad NEED:
100-150g Asian vermicelli noodles
400-500g rump steak cut in strips
2 tbsp olive oil
200g sliced mushrooms
3 diced tomatoes
½ thinly sliced red onion
1 ruby grapefruit peeled and segmented
Few sprigs mint/coriander
Mixed salad greens of choice
Salad DO:
Place vermicelli noodles into insulated bowl and cover with boiling water.
Drain marinade from beef strips and set aside. Place olive oil into flat bottomed wok on Induction max. Stir fry beef strips for around 3-4 minutes only until well caramelised. Toss through marinade in the last minute to cook off.
Meanwhile, assemble the remaining salad ingredients on large platter.
Drain noodles and toss with about half the dressing.
Place dressed noodles on top of the salad, add beef and drizzle with remaining dressing. Serve immediately.
