Loving Spoonful Starter 1 ...Thai Beef Salad with Chilli, Garlic & Lime Dressing

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    Julia Hill

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    Loving Spoonful Starter 1 ...Thai Beef Salad with Chilli, Garlic & Lime Dressing

    Post by Julia Hill on Thu 02 Feb 2012, 4:26 am

    Prep time: 30 minutes

    Naked Salad:
    250 g beef fillet
    80 g rice noodles (vermicelli)
    1 Lebanese cucumber, thinly sliced
    ½ cup fresh coriander, roughly chopped
    8 Thai basil leaves (or regular basil will do if you cannot get the Thai basil), ripped
    5 cm lemongrass, crushed and thinly sliced
    1 fresh lime leaf, chopped
    1 shallot, thinly sliced (spring onions are a good if strong replacement)
    1 tablespoon of onion sprinkles (available at Woolworths)

    Dress it up:
    1 fresh red chilli halved, deseeded and finely chopped
    1 small garlic clove, peeled and finely chopped
    ½ teaspoon honey
    30 mls lime juice
    15 mls soya sauce

    Cook the fillet steak on a heated grill plate (or in a pan) until it’s done the way you LOVE it
    Cover, set aside to stand for 5 minutes, allow to cool down, and then thinly slice ready for the salad
    In the meantime, place the vermicelli in a heatproof bowl with boiling water; allow to stand until it is tender. Drain the noodles, rinse under cold water and drain again.
    Make the dressing by mixing all ingredients well, and set aside
    Combine the sliced beef, noodles, cucumber, herbs and lemon grass, lime leaf and sliced shallot or spring onions in a large bowl – toss well and then place on serving plates.
    Top with the onion sprinkles.
    Pour the dressing over the top of the salad, serve and enjoy.


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