Thai Beef Salad
Thai Beef Salad
- 400 g Sliced beef sous vide (can be done with tenderloin or chicken or Amazon Cod or Lemongrass Salmon or Octopus)
- 400 g rice noodles
- 1 head of Chinese leaf
- 2 to Tomatoes
- 200 g Cucumber
- 1 Red pepper
- 2 Spring onions
- 1 tbsp Vegetable oil
- 1 1/3 handfuls of coriander leaves (optional)
- 1 1/3 handfuls of mint leaves (optional)
- Dressing:
- 1 tsp light brown sugar
- 1 lime
- 10 ml soy sauce
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To start the salad, cook the noodles according to packet instructions and set aside.
- Cut the Chinese leaf into thin strips and place into a large salad bowl. Cut the tomatoes into wedges and add to the bowl.
- Cut the cucumber in half and remove the seeds with a teaspoon. Cut into 8cm long strips and mix into the salad.
- De-seed the red pepper and finely dice. Slice the spring onions, add to the bowl with the pepper and cooked noodles, mixing to combine.
- For the dressing, place the sugar in a bowl. Add the lime juice and stir until the sugar dissolves, then add the soy sauce.
- Fry the strips of beef in a hot pan with the oil for a few seconds until warmed through then drain on kitchen paper.
- Dress the salad with the dressing and divide into bowls. Lay the strips of beef on top and garnish with torn mint and coriander. Serve immediately.
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Cuisine Solutions’ Chefs’ Top Tip: Try using palming sugar instead of the light brown sugar for an authentic finish.
Category:
FoodDate:
July 31, 2020
