Thai Beef Salad with crunchy fried rice noodles
• 500g beef rump steak
• 2 tblsp fish sauce (for marinade)
• 1 tblsp lime juice (for marinade)
• 3 lebanese cucumbers, seeded, sliced thinly
• 6 green onions, sliced thinly
• 250g cherry tomatoes, quartered
• 1 cup loosely packed Vietnamese mint leaves
• 1 cup loosely packed coriander leaves
• 1 packet Chang’s Fried Rice Noodles 100g
Dressing
• 3 tblsp lime juice
• 3 tblsp palm or brown sugar
• 1 tblsp Chang’s Fish sauce
• 1 tblsp Chang’s Sesame oil
• 1 tblsp Chang’s Thai sweet chilli sauce (Gluten free)
• 1 tblsp water
• 2 tsp Chang’s Light style soy sauce (Gluten free)
• 2 cloves garlic, crushed
Combine beef with 2 tblsp of fish sauce and 1 tblsp lime juice in a large bowl; cover, refrigerate 3 hours or overnight.
Drain beef; discard marinade. Cook beef on heated oiled grill plate (or barbecue) until browned both sides and cooked as desired. Cover with foil and stand 5 minutes. After the meat is rested but is still warm, slice it into extremely fine slices against the grain.
Meanwhile, combine cucumber, green onions, tomato and herbs in large bowl.
Combine dressing ingredients in screw-top jar; shake well.
Add Beef and dressing to salad; toss gently and serve.
Tip
Slicing the onion and cucumber as thinly as possible maximizes their individual flavour once the salad is tossed together
Traditionally the beef is grilled to medium-rare.
