Name: Thai beef salad with noodles
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 150 gram rice stick noodles; 400 gram budget beef rump steaks; 1 teaspoon sesame oil; 2 roma tomatoes, chopped; 2 lebanese cucumbers, cut into ribbons; 2 eschalots, out into thin wedges; 1 fresh long red chilli, thinly sliced diagonally; 1 1/2 cup basil leaves; 1 1/2 cup coriander leaves; 1/4 cup lime juice; 1 tablespoon fish sauce; 1 1/2 tablespoon brown sugar

Thai beef salad with noodles

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Serves 4

Prep

15M

Cook

Total

20M

Ingredients

150 gram rice stick noodles

400 gram budget beef rump steaks

1 teaspoon sesame oil

2 roma tomatoes, chopped

2 lebanese cucumbers, cut into ribbons

2 eschalots, out into thin wedges

1 fresh long red chilli, thinly sliced diagonally

1 1/2 cup basil leaves

1 1/2 cup coriander leaves

1/4 cup lime juice

1 tablespoon fish sauce

1 1/2 tablespoon brown sugar

Method

1.Soak noodles in boiling water in a heatproof bowl for 5 minutes, stirring to separate strands. Drain. Refresh noodles under cold water. Drain, then place in a large bowl.

2.Preheat a barbecue grill over high heat. Brush beef with oil. Cook beef for 2 minutes each side, for medium, or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Thinly slice.

3.Add beef, tomato, cucumber, eschalot, chilli and herbs to noodles. Place juice, sauce and sugar in a bowl; stir until sugar dissolves. Add to beef salad; toss to combine. Serve.

Budget beef rump, or smart buy rump, is cheaper than rump steak. Use a vegetable peeler to cut cucumber into ribbons.
Note

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