Thai beef and noodle salad

Thai beef and noodle salad

Thai beef and noodle salad

The meat-and-three veg schtick is a very Aussie approach to dinner. Nothing wrong with it all as we love a hulking great sirloin with a side of 'taters, some buttered corn and something green thrown in for colour and a nod to good health. But the modern meat-and-three veg doesn't have to mirror that big piece of protein with a trio of distinctly separate produce on the side.

Reinvent the classic simply by borrowing a recipe from another land. This Thai beef and rice noodle salad is a case in point. It has steak! It not one, not two, but three veg (capsicum, carrot and green onion).
For speed, we've substituted the traditional nam jim dressing with a store-bought one, but if you've got the time it's worth making your own with the recipe at the bottom. The zing of fresh lime and the heat of the chilli make all the difference.
Thai beef and rice noodle salad
Preparation time: 20 minutes
Cooking time: 15 minutes
Skills: Basic
?
?200g dried rice stick noodles
?500g piece beef rump steak
?2 teaspoons peanut oil
?1 medium red capsicum, cut into matchsticks
?1 medium carrot, peeled, cut into matchsticks
?2 green onions, thinly sliced
?3/4 cup fresh coriander leaves
?1/2 cup fresh mint leaves, torn
?4 tablespoon Thai-style dressing

?1/4 cup fried shallots, to serve
Cook noodles in a medium saucepan of boiling water for 4 to 5 minutes or until tender. Drain. Rinse under cold water. Cut noodles into 10cm lengths.
Heat a greased barbecue plate or chargrill on medium-high heat. Drizzle steak with oil. Cook steak for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Thinly slice.
Meanwhile place noodles in a bowl. Add capsicum, carrot, onion, coriander, mint and half the nam jim dressing. Combine.
Serve noodle salad topped with sliced beef, remaining nam jim dressing and sprinkled with fried shallots.
Nam Jim dressing
?2 long green chillies, roughly chopped
?2 garlic cloves, quartered
?2 green onions, roughly chopped
?2 tablespoons lime juice
?2 tablespoons peanut oil
?1 tablespoon Squid fish sauce
?1 tablespoon grated palm sugar (see note)
?1/4 cup chopped fresh coriander leaves
Place all ingredients in a food processor or blender. Process or blend until almost smooth.

 

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