Thai Beef Salad

Name: Thermomix recipe: Thai Beef Salad
Prep time: 20 min
Cook time: 10 min
Ingredients: 50 Grams tamari or soy sauce; 50 Grams fish sauce; 50 Grams honey; 1 orange, juice and zest; 2 limes juice and zest; 1 Handful fresh coriander or cilantro leaves; 1 Handful mint leaves; 1 red chilli roughly chopped; 2 cloves garlic; 3 cm Pieces fresh ginger peeled; 2 Tablespoons sesame oil; 100 - 150 Grams vermicelli noodles prepared as per packet instructions; 400 - 500 Grams rump steak; 2 Tablespoons Extra Virgin Olive Oil (EVOO) for frying; 200 Grams mushrooms, sliced; 200 Grams cherry tomatoes, halved; 1/2 red onion, thinly sliced; A few sprigs of mint; 1 Handful fresh coriander or cilantro; 200 Grams Mixed salad greens of choice

Serves 6 Prep Time 20 minutes Cook Time 10 minutes Rated: Print

Thai Beef Salad is always a winner in our house. You can even use the BBQ for the steak if you wish, or sub in chicken or salmon. Very flavoursome.

This is one of those dishes that I can eat any time. There is so much flavour in the marinade, it delivers every time. It reminds me of California, I think because I probably ate something like this there though I have no specific memory of it.

I know this is probably an Americanised version of Thai food, but nonetheless, I crave these flavours sometimes. With fresh herbs, the heat from chilli and garlic and a really well cooked steak, it is hard to beat and you will find your eaters will probably agree with me.

We sometimes add ruby grapefruit to this salad, but they are not always available year round...just don't forget to try that when you next see a ruby grapefruit at the market! I hope you enjoy.

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Need

The Marinade/Dressing
50 Grams tamari or soy sauce
50 Grams fish sauce
50 Grams honey
1 orange, juice and zest
2 limes juice and zest
1 Handful fresh coriander or cilantro leaves
1 Handful mint leaves
1 red chilli roughly chopped
2 cloves garlic
3 cm Pieces fresh ginger peeled
2 Tablespoons sesame oil
Salad
100 - 150 Grams vermicelli noodles prepared as per packet instructions
400 - 500 Grams rump steak
2 Tablespoons Extra Virgin Olive Oil (EVOO) for frying BUY
200 Grams mushrooms, sliced
200 Grams cherry tomatoes, halved
1/2 red onion, thinly sliced
A few sprigs of mint
1 Handful fresh coriander or cilantro
200 Grams Mixed salad greens of choice

Do

1: Marinade/Dressing;
2: Place all ingredients into Thermomix bowl and mix combine 10 sec/speed 8.
3: Drizzle half over the steak and leave for around 3-4 hours if possible. Reserve remaining to use as dressing.
4: Salad;
5: Cook vermicelli noodles as per packet instructions.
6: Drain marinade from steak and set aside. Place olive oil into a hot, heavy based fry pan. Sear steak on both sides until well caramelised. Pour the marinade into the pan and continue cooking to your liking. We recommend medium rare for this salad. Set aside, covered and rest for 10 minutes. Slice.
7: Meanwhile, assemble the remaining salad ingredients on large platter.
8: Drain noodles and toss with about half the dressing.
9: Place dressed noodles on top of the salad, add beef and drizzle with remaining dressing. Add the herbs last for a little freshness.

Serve immediately.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!