Thai Beef Salad with Prawns

Need

• The Salad

• 200 Grams baby spinach leaves
• 1 Handful fresh coriander or cilantro leaves
• 1 Handful basil leaves
• 1 Handful fresh mint leaves
• 1/2 Lebanese cucumber, sliced on the angle
• 250 Grams grape tomatoes, halved
• 1/2 red onion thinly sliced
• 1/2 capsicum/bell pepper red, thinly sliced
• 100 Grams sugar snap peas
• 3 makrut (kaffir) lime leaves leaves, finely shredded

• The Dressing

• 1 red chilli de-seeded if you wish
• 2 cloves garlic
• 3 cm fresh ginger
• 3 makrut (kaffir) lime leaves leaves, spine removed
• 1 stalk lemongrass, white part only
• 1 Handful fresh coriander or cilantro stalks and leaves
• 1 Handful basil
• 1 Handful fresh mint
• 20 Grams coconut sugar
• 35 Grams tamari or soy sauce
• 25 Grams fish sauce
• 25 Grams toasted sesame oil
• 50 Grams Extra Virgin Olive Oil (EVOO) BUY
• 100 Grams fresh lime juice
• 50 Grams fresh lemon juice

• The Rest

• 500 Grams scotch fillet steak
• 12-16 prawn cutlets (peeled, tail in tact)
• 2 small Packs green bean thread or rice vermicelli noodles
• water for soaking
• lime cheeks for garnish

Do

1  

Char grill Scotch fillet both sides, on a high heat to medium rare and keep in insulated serving bowl.

2  

Throw prawns into hot pan after the steak and cook quickly. Add to steak and keep hot.

3  

Meanwhile, cover the noodles in hot water and set aside.

4  

Make salad by placing all ingredients onto a large serving platter or divide between individual plates.

5  

To make dressing place all ingredients into Thermomix bowl and blend 20 sec/speed 10.

6  

Place drained noodles on top of salad, top with sliced steak, prawns and finish with dressing.

7  

Serve immediately. To prepare ahead, prepare all elements separately; steak and prawns, salad and dressing and assemble just before serving.

8  

There will undoubtedly be left over dressing. Store this in an airtight jar in the fridge until the next time you need a fantastic salad. It can be instant!