Recipe: Crunchy Thai beef salad

Ingredients

Salad
200g instant noodles beef
250g butchery rump steak
15ml (1 tbsp) extra virgin olive oil
Salt and freshly ground black pepper, to taste
1 red pepper, julienned
2 carrots, julienned
1 red onion, peeled and julienned
1 small red cabbage, sliced

Dressing
60ml (¼ cup) lime juice
30ml (2 tbsp) extra virgin olive oil
30ml (2 tbsp) fish sauce
10ml (2 tsp) brown sugar
10ml (2 tsp) crushed chilli, ginger and garlic
Handful fresh coriander, chopped + extra, to serve
Sesame seeds, to serve

Method

1. Cook the noodles according to packet instructions. Set aside to cool.

2. Heat a griddle pan or braai over medium-high heat. Drizzle the steak with the olive oil and season with salt and pepper. Sear the steaks until done to your liking. Remove from heat, cover with foil and set aside to rest, 5 minutes, before cutting into thin slices.

3. For the dressing, whisk all of the ingredients together in a small jug.

4. Place the steak slices on a serving tray. In a large bowl, combine the red pepper, carrots, onion, red cabbage and noodles. Top the steak with the salad ingredients and drizzle over the dressing. Garnish with coriander and sesame seeds to serve.

Brought to you by Food and Home