Thai Beef Salad
SERVES: 2 DIFFICULTY: Hard
This is a great salad, always guaranteed to please. My friends have often said it’s been than their local Thai shop.
400gm rump steak, cut into strips
1 can coconut milk
1 thumb sized piece of ginger, grated
1 clove garlic
1 red chilli
1 stalk lemongrass
1/2 bunch coriander
1 tablespoon fish sauce
1 tablespoon palm sugar
1 brown onion
lime to serve
peanuts to serve
180g (2 bundles) Hakubaku Udon noodles
1 carrot julienned
1/2 red capsicum julienned
shredded iceberg lettuce
1 . Finely chop coriander roots, garlic, onion, lemongrass and chilli. Combine with coconut milk, ginger, fish sauce, palm sugar and beef strips. Marinate for at least 1 hour, preferably overnight.
Transfer meat and marinade to oven dish and cook on 180 degrees for 20 mins, or in a fry pan
2 . Cook Hakubaku noodles, then rinse in cold water.
Combine noodles, lettuce, capsicum, carrot and coriander leaves.
Toss meat and sauce through salad and serve immediately with lime and peanuts to garnish
Serves 2 adults