Eye Fillet Thai Style Beef Noodle Salad
Thai-style beef and noodle salad
Prep time 25 mins (plus resting)
Cook time 6 mins
500g OUR FARM eye fillet steak, thickly sliced
1 tablespoon olive oil
125g dried rice vermicelli noodles, soaked
250g tub cherry tomatoes, halves
1 telegraph cucumber, halved, seeded, sliced
1 cup mixed salad leaves
1 small red onion, thinly sliced
½ cup each mint, coriander and Thai basil leaves
1-2 small red chillies, sliced
chopped peanuts to serve
¼ cup sweet chilli sauce
1 tablespoon fish sauce
finely grated zest and juice 1 lime
2 teaspoons soy sauce
1 garlic clove, crushed
1 teaspoon brown sugar (or palm sugar) or to taste
1 Preheat a chargrill pan or barbecue grill on high. Brush both sides of steak with oil. Season with salt and pepper.
2 Cook beef for 2-3 minutes each side, until cooked to taste. Transfer to a plate and tent loosely with foil. Set aside for 5 minutes.
3 Meanwhile, combine noodles, tomatoes, cucumber, salad leaves, onion, herbs and chilli, in a large bowl.
4 DRESSING Whisk all ingredients together in a jug.
5 Slice steak thinly. Toss through salad with dressing. Sprinkle with peanuts to serve.
TIP only add steak and dressing to salad when ready to serve to prevent sogginess.