The Tastiest Thai Beef Salad

Here is a The Tastiest Thai Beef Salad Recipe...

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INSTRUCTIONS

1.For dressing, using a mortar and pestle, pound chilli and garlic to a coarse paste. Add the ginger, soy, sugar, fish sauce and lime juice, and stir to combine. Set aside.

2.Place vermicelli in a heatproof bowl. Cover with boiling water and soak for 2 minutes to soften. Drain. Refresh in cold water, drain.

3.Preheat a chargrill pan or barbecue to high heat. Brush steak with oil and season. Cook steak for 4 minutes each side for medium-rare or until cooked to your liking. Brush with kecap manis, then set aside for 5 minutes to rest.

4.Place sesame and shallots on a tray. Press steak into mixture, turning to coat. Arrange vermicelli and all remaining ingredients on a platter. Slice steak against grain. Serve with salad, dressing and lime.

INGREDIENTS

100g vermicelli rice noodles

400g beef skirt steak, trimmed

1 tbs olive oil

gluten-free kecap manis (Indonesian sweet soy sauce) or gluten-free
soy sauce

1/3 cup (50g) white sesame seeds

2/3 cup (40g) fried Asian shallots

2 Asian (red) eschalots, thinly sliced

2 long red chillies, thinly sliced

2 carrots, shredded

2 zucchini, shredded

1 bunch mint, leaves picked

1 bunch coriander, leaves picked

1 bunch Thai basil, leaves picked

4 kaffir lime leaves, finely shredded

DRESSING

1 small red chilli, chopped

1 garlic clove, chopped

2cm (10g) piece ginger, finely grated

1 tsp light soy sauce

2 tsp brown sugar

2 tbs fish sauce

Juice of 1 lime, plus lime wedges to serve

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