Salad doesn’t have to be boring and sometimes the most simple ingredients can be thrown together to make the most spectacular meal. As much as possible too, I try to incorporate as many different colours in each meal and although this dish isn’t your traditional Thai beef salad, it’s got the heat, the crunch and the flavour. Let me know what you think…
LUXE / HEALTH Thai Beef Salad
1 large rump steak, sliced into strips
1/2 packet rice noodles
1 cup green beans (I use frozen)
Large handful of cherry tomatoes, halved
1/4 red cabbage, finely sliced/shredded
4 spring onions, finely sliced
2 red chillies, finely diced (using 2 chillies will make this dish fairly hot so if you want it a little more mild, simply remove the seeds or use 1 chilli as opposed to 2)
Handful of fresh mint, chopped roughly
Handful of fresh coriander, chopped roughly
For the dressing:
2 tbsp. fish sauce
1 tbsp. coconut sugar (if you don’t have coconut sugar, use brown sugar)
Juice of 1 lime
1 tsp. sesame oil
- To begin, cook the rice noodles in boiling water according to packet directions, then rinse well, drain and set aside to cool.
- Prep the beef by trimming any sinew and fat, then slice into strips.
- In a wok, heat a little coconut oil, then pop in the chillies and spring onions and toss for a minute or two until fragrant.
- Add the beef to the pan and stir fry for a few minutes until the beef changes colour, but is still rare on the inside. Then, set aside in a small bowl.
- Meanwhile, steam the green beans until cooked through, but still crunchy, then add the cabbage, beans and cherry tomatoes to the hot wok and toss until slightly warmed.
- Add the beef, chillies and spring onion mixture back to the pan, followed by the rice noodles and finally, the dressing.
- Turn off the heat and add the fresh herbs, mixing well.
- Pop a large handful of the salad into two bowls and devour immediately!