Thai Beef Salad

Serves 4

1/2 hour (plus 8 hour beef marinade)

Ingredients

Thin sirloin steaks 4

Ginger 2 inches, peeled and finely chopped

Garlic 3 cloves, crushed

Soy sauce 2 tbsp

Fish sauce 2 tbsp + 2 tbsp

Lime juice 4, juice of

Rice wine vinegar 2 tbsp + 2 tbsp

Vegetable oil 2 tbsp

Brown Sugar 2 tbsp + 2 tbsp

Carrot 3, spiralised or cut into thin long strips

Cucumber 1/2 cut into thin long strips

Cabbage 1/2, finely slices

Rice vermicelli noodles 100g

Coriander handful, roughly chopped

Mint handful, roughly chopped

Method

1. To make the beef marinade combine the ginger, garlic, with 2 tablespoons of sugar, 4 tablespoons of soy sauce, 2 tablespoons of fish sauce, 2 tablespoon of white wine vinegar and the juice of two limes. Mix the ingredients together before pouring over the steaks in a bowl. Massage the marinade into the meat, cover the bowl with cling film, then leave in the fridge for at least 8 hours but up to 24 hours.

2. When ready to assemble the salad start by frying the steaks. Add some oil to a large frying pan and heat over a high temperature. Add the steaks and cook for 2 minutes on each side then remove from the pan and allow to rest and cool.

3. Cook the noodles according to packet instructions and once done, immediately rinse under cold water to stop them cooking any further.

4. To make the dressing, in a jar, combine the brown sugar, vegetable oil, two tablespoons of fish sauce, two tablespoons of rice wine vinegar and the juice of two limes. Shake well until mixed.

5. In a large salad bowl add the noodles, carrot, cucumber, cabbage, coriander and mint. Pour the dressing over and toss to combine making sure it's all coated.

6. Slice the beef and lay on individual bowls of the salad.

7. Eat and enjoy!