THAI BEEF AND NOODLE SALAD

THAI BEEF AND NOODLE SALAD image

Yield 4 people

Number Of Ingredients 16

600g beef fillet, trimmed
2 lebanese cucumbers (260g), seeded, sliced thinly
1 cup (80g) bean sprouts
1 medium red onion (170g) sliced thinly
1 cup loosely packed fresh coriander (cilantro) leaves
1 cup loosely packed fresh mint leaves
6 fresh kaffir lime leaves, sliced thinly
vegetable oil for deep-frying
200g dried egg noodles
Hot & Sour Dressing
1/3rd cup (80ml) lime juice
2 tbs fish sauce
1 tbs brown sugar
1 tbs finely sliced fresh lemongrass
3 fresh small red thai chillies, sliced thinly
1 clove garlic, crushed

Steps:

1. Make hot and sour dressing - combine ingredients in screw-top jar; shake well 2. Cook beef on heated oiled grill plate until browned and cooked as desired. Cover; stand 10 minutes. Slice beef thinly 3. Meanwhile, combine cucmber, sprouts, onion, coriander, mint and lime leaves in large bowl 4. Heat oil in wok or large saucepan; deep-fry noodles, in batches, until puffed and browned lightly. Drain on absorbent paper. 5. Add beef and dressing to salad in bowl; toss gently to combine. Divide noodles among serving plates; top with beef salad.