THAI BEEF SALAD WITH PEANUT LIME DRESSING
Prep 35
Cook 10
1 tsp Extra Virgin Olive Oil
150g Rice Noodles
2 Spring Onions, thinly sliced
1 cup Bean Sprouts
1/2 Chilli, thinly sliced
1/3 cup Coriander Leaves, roughly chopped
1/4 cup Mint Leaves, roughly chopped
Marinade:
300g Scotch Fillet Beef Steak
1 tbsp Tamari
1 tbsp Fish Sauce
1 Garlic clove, minced
1 tsp Lemongrass, thinly chopped
Dressing
2 tbsp Tamari
1/2 Lime, juiced
1 tsp Honey
2 tbsp Peanuts, roughly chopped
1. Combine all marinade ingredients in a shallow dish and allow beef to marinade for at least 30 minutes.
2. Cook rice noodles as per packet instructions and set aside.
3. Heat oil in a frying pan on a medium heat. Add marinated beef and cook to your liking, approximately 3 minutes each side for medium. Allow to rest, and slice before serving.
4. Combine dressing ingredients in a small bowl and set aside.
5. Combine remaining ingredients and cooked rice noodles in a large bowl.
6. Serve between two bowls, dividing beef and drizzle with dressing.
ButcherCrowd is better
BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
SKIP, PAUSE OR CANCEL ANYTIME
