Thai Beef Salad

On those hot summer days when we just don't feel like eating too much and certainly don't feel like slaving over a hot stove preparing dinner for the troups, this dish awakens the senses with it's appetising freshness and tang, what's more it's satisfying without being heavy and takes next to no time to put together.



Serves: 6
Preparation and Cooking time: 1/2Hr

Ingredients:
200g trimmed and half sliced Snow Peas
100g Bean Thread Vermicelli
1 halved, seeded and finely chopped medium Lebanese Cucumber
150g Bean Sprouts
2 shredded (with peeler) medium Carrots
4 finely chopped Shallots
1 chopped medium Red Capsicum
3 Tbsp finely chopped Mint Leaves
2 Tbsp finely chopped Coriander Leaves
750g Organic Rib Eye or Scotch Fillet Steak
1/3 cup dry roasted unsalted Cashews

Dressing:
3 Tsp Fish Sauce
1/2 Cup Mild Sweet Chilli Sauce
1/4 Cup Lime Juice
2 Tbsp Peanut Oil
1 clove crushed Garlic

Method:
Place Snow Peas in a heat proof medium sized bowl, cover with boiling water, stand for 1 min and drain. Rinse under cold water to stop cooking process* and drain well.

Place noodles in medium sized bowl, cover with boiling water and let stand for 5 min and drain. Again rinse under cold water and drain well.

Combine all of the dressing ingredients together and mix well.

Toss vegetables, noodles and dressing in a large bowl and mix well (it's a little messy but using your hands is much easier than trying to juggle the noodles with a mixing spoon).

Cook steak till browned on both sides and to your liking (I find that a rare to medium rare steak is perfect for this dish). Remove from heat and allow to stand for 5 to 10 mins^. Slice into 1cm thick strips.

Plate salad onto a large serving plate, topped with steak and then sprinkle with cashews and coriander.

Serve immediately.

As this is a perfect summery meal why not enjoy it with your favourite ice cold beer!



*This process is called blanching and is excellent for vegetables in salads which require a small amount of cooking. Plunging the vegetables in cold water both stops the cooking process and ensures the vegies remain crisp.


^Letting meats stand after the cooking process allows the juices from the centre to move toward the hot outer surface giving a succulently moist result.