Beef Salad ⁠

Ingredients:⁠

250g (8.8oz) beef, rump or sirloin ⁠

50g (1.7oz) vermicelli noodles⁠

1 cucumber, in ribbons⁠

12 cherry tomatoes, halved⁠

¼ red onion, finely sliced⁠

¼ bunch coriander, leaves picked⁠

¼ bunch mint, leaves picked, or Thai basil ⁠

3 cups mixed salad leaves⁠

1 cup bean sprouts ⁠

3 tbsp peanuts, toasted⁠

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Dressing:⁠

1 lime, juiced, approximately 2 tbsp juice⁠

1 tbsp fish sauce⁠

1 tbsp tamari⁠

2 tsp maple⁠

½ chilli, de-seeded & diced⁠

1 garlic clove, minced ⁠

1 tsp sesame oil ⁠

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Method:⁠

To make the dressing, combine all of the ingredients in a small bowl and whisk until smooth. Season the beef with sea salt and black pepper and place in a shallow bowl. Pour half of the dressing over the top, cover and leave to marinate for at least 30 minutes. If you have the time, marinate for 2 hours, turning the beef occasionally. ⁠

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Prepare the vermicelli noodles as per the packet instructions. ⁠

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To make the salad, combine the cucumber, cherry tomatoes, red onion, herbs, salad leaves and bean sprouts in a large mixing bowl. Toss together.⁠

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Remove the beef from the fridge and allow to come to room temperature. Then, heat a barbecue grill or a frypan to a medium-high heat. Cook the beef for 2-3 minutes on each side for medium-rare. Cook time will depend on the thickness of your beef. Once cooked, remove from the pan, cover with foil and set aside to rest for 10 minutes before slicing. ⁠

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Divide the salad between serving plates, top with the sliced beef, drizzle the remaining dressing over the top and garnish with toasted peanuts. ⁠

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Note: 

Don’t be put off by the cook-time! Prep time for this recipe is only around 15 minutes, the remainder of the cook time is for marinating. ⁠

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Time to cook: 55⁠

Serves: 3⁠

Enjoy!