Thai Beef Salad

A great way to enjoy more vegetables is to pack a punch with flavour.  The dressing for this Thai Beef Salad is zingy and flavourful.

Ingredients

100g rice noodles
1/4 cup lime juice
25ml fish sauce
3 teaspoons brown sugar
1 tablespoon finely chopped lemongrass
3 kaffir lime leaves finely shredded (remove the spine)
1 long red chilli finely chopped
400g beef rump steak or rib fillet
2 Lebanese cucumbers, halved, seeds removed cut into slices
200g cherry tomatoes, halved
3/4 cup fresh mint leaves
3/4 cup fresh coriander leaves
1 cup bean sprouts
3 spring onions thinly sliced on the diagonal
Chopped peanuts to garnish

Method

Prepare the noodles according to packet instructions
Combine lime juice, fish sauce, brown sugar, lemongrass, kaffir lime and chilli in a bowl.

Preheat a griddle pan to high.
Brush the beef, both sides with a little of the lime juice mixture.
Cook on the grill for about 3 minutes each side or until cooked to your liking.
Set aside to rest.

Combine the noodles, cucumber, tomato, mint, coriander, bean sprouts and spring onion on a serving platter.
Thinly slice the beef against the grain.
Place the beef on top of the salad.
Pour over some of the remaining lime juice mixture to taste.
Toss to combine and the top with chopped peanuts.

Mamma Marmalade