BEEF THAI SALAD

INGREDIENTS

• 250g eye fillet steak, cut into even strips
• 250g fresh bean sprouts, washed
• 250g rice vermicelli noodles
• 2 small lebanese cucumbers, cut into even strips
• 2 green onions, finely chopped
• 1 teaspoon sesame oil 
• 3 tablespoons lime juice
• 1 tablespoon fish sauce 
• 1 tablespoon tamari sauce 

Thai salad dressing

• 2 tablespoons lime juice
• 2 tablespoons gluten-free sweet chilli sauce
• 1 tablespoon fish sauce 

COOKING 

1. Combine eye fillet, oil, lime juice (3 tablespoons), fish sauce (1 tablespoon), tamari sauce and green onions in a medium bowl. Marinade in the fridge for at least 1 hour. 

2. After 1 hour, remove from fridge. Heat a small frying pan over medium-low heat and add marinated beef. Cook, stirring constantly, for around 5 minutes or until beef is brown and no red flesh remains. Remove from the heat. 

3. Bring a kettle of water to the boil. Place vermicelli noodles in a large saucepan and pour boiling hot water over the top of them. Leave for 5 minutes, stirring occasionally with a fork, until noodles are tender. Drain well with cold water. 

4. Make Thai salad dressing by combining lime juice, sweet chilli sauce and fish sauce in a small jar with a screw-top lid and shaking to combine. 

5. Place cooked noodles in a large serving bowl and add cucumber and bean sprouts. Top with cooked beef and Thai salad dressing. 

Serves / 4 

Total Preparation time / 12 minutes (plus 1 hour cooling time)

Total Cooking time / 15 minutes 

x E