Thai Beef Salad
A classic salad that will delight the palate with texture and flavour.
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Servings
3
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Heat Level
-
Prep Time
10 mins
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Cook Time
10 mins
Ingredients
- 1 tbsp Blue Dragon Thai Red Curry Paste
- 2 cm piece of fresh ginger, peeled and finely chopped
- 2 garlic cloves, crushed
- 2 bird's eye chillies, finely sliced
- 2 limes, juiced
- 1 tbsp Blue Dragon Fish Sauce
- 1 tbsp sugar
- 3 bundles Blue Dragon Rice Noodles
- 1 fillet steak
- 250g cherry tomatoes
- 4 spring onions, sliced
- 1/2 cucumber strips
- 1 bunch mint leaves, stems removed
- 1 bunch cilantro, chopped
Instructions
- To make the dressing pound the ginger, garlic and chillies until a smooth paste. Then add the lime juice, fish sauce and sugar and mix until combined.
- Meanwhile soak the noodles in hot water until cooked, but still firm in texture. Run under cold water and drain thoroughly.
- Rub the steak all over with the Blue Dragon Premium Thai Red Curry Paste. Cook it medium rare - seal the steak in a very hot frying pan for approx 2 mins on all sides. Place in an ovenproof tin and cook at 200'C for 6-8 mins. Allow to rest.
- Assemble the tomatoes, finely sliced cucumber, noodles, chopped coriander and chopped mint in a salad bowl. Add the dressing. Finely slice the steak and arrange in the bowl. Toss the salad to ensure it is well coated with the dressing.
