Thai Beef Salad with Prawns

Name: Thermomix recipe: Thai Beef Salad with Prawns
Prep time: 10 min
Cook time: 10 min
Ingredients: 200 Grams baby spinach leaves; 1 Handful Fresh Coriander 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/Pepper red, thinly sliced; 100 Grams sugar snap peas; 3 Kaffir Lime leaves, finely shredded; 1 Red Chillie(s) de-seeded if you wish; 2 Garlic Cloves; 3 cm Fresh Ginger; 3 Kaffir Lime leaves, spine removed; 1 stalk lemongrass, white part only; 1 Handful Fresh Coriander 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); 100 Grams fresh lime juice; 50 Grams Fresh Lemon Juice; 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

Make on Drop

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

by Tenina Holder

This may look a little daunting on at first because of the ingredient list, but don’t be put off…it is impressive without the stressive. Just whizz up this stunning dressing, a little bit of careful knife work and you could even BBQ the surf and turf…voila, summer dining at its very simplest. A one dish wonder of modern cookery. No Thermomix required if we get real about it, though it does whizz up that dressing in 10 seconds...Enjoy.

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Need

The Salad
200 Grams baby spinach leaves
1 Handful Fresh Coriander 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/Pepper red, thinly sliced
100 Grams sugar snap peas
3 Kaffir Lime leaves, finely shredded
The Dressing
1 Red Chillie(s) de-seeded if you wish
2 Garlic Cloves
3 cm Fresh Ginger
3 Kaffir Lime leaves, spine removed
1 stalk lemongrass, white part only
1 Handful Fresh Coriander 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!