Thai beef salad with rice noodles
Thin slices of pink-seared sirloin on a fresh salad of rice noodles, cucumber, pepper, sugar snaps and plenty of mint and coriander, with a sharp dressing of lime, fish sauce and chilli. Roasted peanuts add crunch. Minute steak works too, and anyone who likes it hotter adds another chilli.
- 30 minTime
- 26 minHands-on
- 4Portions
- ≈ 94 krper portion
- 510kcal per portion
Ingredients for 4 portions
- 500 gSirloin steak, 2 steaks, about 2 cm thick
- to tasteSalt
- to tasteBlack pepper
- 1 tbspRapeseed oil, for frying
- 200 gRice noodles
- 150 gSugar snap peas
- 1Cucumber
- 1Bell pepper, red
- 1Red onion
- 250 gCherry tomato
- ½Lettuce, ideally romaine
- 1Coriander, pot
- 1Mint, pot
- 3 tbspFish sauce
- 2Limes, juiced
- 1 tbspSugar
- 1Chili, red
- 1 cloveGarlic
- 3 ½ tbspPeanuts, roasted, roughly chopped
Method
- Boil a kettle. Put the rice noodles in a bowl, pour over the boiling water and leave them for about 5 minutes, until soft. Drain and rinse under cold water.
- Finely chop the garlic and chilli. Stir them together with the fish sauce, lime juice and sugar until the sugar has dissolved.
- Shred the sugar snaps and the pepper. Halve the cucumber lengthways and slice it, peel and thinly slice the red onion and halve the tomatoes. Tear the lettuce into pieces and pick the leaves from the mint and coriander.
- Season the steaks with salt and pepper. Heat the oil in a frying pan over a high heat and fry the meat for 2–3 minutes a side, so it stays pink inside.
- Move the meat to a chopping board and let it rest for 5 minutes.
- Toss the noodles, vegetables and herbs with most of the dressing and arrange on a platter.
- Slice the meat thinly across the grain and lay it on the salad. Spoon over the rest of the dressing and scatter with the peanuts.
The cost is estimated from Swedish grocery prices.
