I made a divine Thai Beef Noodle Salad for dinner last night.
It's so light and fresh and just the thing when it's so hot that you don't feel like eating or cooking. I can't help with the 'cooking' as such, but the eating is all stitched up :)
Mimi's Fresh and Delicious Thai Beef Noodle Salad.
For three generous serves (double or triple as required)
1//2 packet rice vermicelli noodles, cooked as per instructions, drained and left to cool in a pan of cold tap water
2 sirloin steaks
3-4 cups diced or julienned veg (I used tomato, carrot and cucumber)
1-2 handfuls fresh coriander, torn
4 tablespoons bottled lime juice
1 tablespoon fish sauce
1 tablespoon sugar
1/2 fresh red chilli, sliced
2 cloves fresh garlic, crushed
Mix the lime juice, fish sauce, sugar, garlic and chilli in a small jug and set aside.
Sear the steaks, cooking for about 3-6 minutes each side depending upon how well done you like your steak. Drain the dressing and add the chilli and garlic to the pan. Toss the steaks well, coating them in the chilli and garlic mixture. Set them aside to rest on a chopping board. Reserve the chilli and garlic in the pan.
Drain the cooled noodles and return them to the saucepan, loosening and separating them as you go, as they tend to clump together. Add the chilli and garlic scrapings from the pan, and the vegetables. Add the fresh coriander leaves, and toss gently with your hands.
Trim the steaks of gristle and fat, and slice very thinly across the grain with a sharp knife.
Put the sliced steak into a bowl, and pour over the dressing. Allow it to marinate for a few minutes.
Remove the sliced steak from the bowl and set aside for a moment. Add the dressing to the noodles and veg and toss well with your clean hands. Taste the mixture and season with salt and pepper if required.
Serve the noodle and veg mixture in bowls, adding the strips of steak to the top in a small mound.
Pour over any remaining dressing and serve immediately.