Name: Thai beef noodle salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram beef eye fillet steaks; 2 tablespoon soy sauce; 1 tablespoon sesame oil; 250 gram bean thread noodles; 1 red onion, sliced thinly; 1 large carrot, sliced thinly; 1 lebanese cucumber (130g), seeded, sliced thinly; 250 gram cherry tomatoes (halved); 1/2 cup loosely packed fresh coriander leaves; 1/4 cup coarsely chopped fresh thai basil; 1/4 cup (60ml) lime juice; 1/4 cup (60ml) sweet chilli sauce; 2 tablespoon fish sauce

Thai beef noodle salad

Bean thread noodles, also known as wun sen, glass or cellophane noodles, are made from mung beans. These delicate, fine noodles must be softened in boiling water before use.

Serves 4

Cook

30M

Ingredients

400 gram beef eye fillet steaks

2 tablespoon soy sauce

1 tablespoon sesame oil

250 gram bean thread noodles

1 red onion, sliced thinly

1 large carrot, sliced thinly

1 lebanese cucumber (130g), seeded, sliced thinly

250 gram cherry tomatoes (halved)

1/2 cup loosely packed fresh coriander leaves

1/4 cup coarsely chopped fresh thai basil

1/4 cup (60ml) lime juice

1/4 cup (60ml) sweet chilli sauce

2 tablespoon fish sauce

Method

1.Combine beef, soy sauce and half of the oil in medium bowl; toss to coat beef in marinade.

2.Meanwhile, place noodles in large heatproof bowl, cover with boiling water, stand until just tender; drain. Rinse under cold water; drain.

3.Combine noodles in large bowl with onion, carrot, cucumber, tomatoes and herbs. Combine lime juice, sauces and remaining oil in small jug.

4.Drain beef; discard marinade. Cook beef in heated lightly oiled medium non-stick frying pan until browned both sides and cooked as desired. Cover; stand 10 minutes then slice thinly.

5.Add beef and dressing to salad; toss gently to combine. Serve with lime wedges, if desired.

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