Fresh and flavourful, this Thai Beef Salad is quick to make and delicious enough that kids and adults alike will want seconds.
2 strip loin steaks, or sirloin steaks (each about 1 lb, 4 oz, 1-in. thick, fat trimmed)
freshly ground black pepper
1/2 cup canola oil
1 1 lb pkg 3mm wide rice stick vemicelli
1 tbsp grated lime zest
1/2 cup fresh lime juice
2 tbsp rice vinegar
2 tbsp fish sauce
2 tbsp low-sodium soy sauce
2 tbsp packed brown sugar
1 tbsp peeled, finely chopped ginger
1 tbsp finely chopped garlic
1/2 tsp Asian chili sauce
6 cups shredded Savoy cabbage
1 red sweet pepper, thinly sliced
1/2 cup basil leaves, sliced
1/2 cup mint leaves, chopped
1/2 cup cilantro leaves, chopped
1/2 cup chopped roasted unsalted peanuts, optional
Season steak with salt and pepper and rub with 1 tbsp oil.
Heat a large heavy skillet on high. Add steak and sear, turning frequently, for 2 to 3 min a side or until medium-rare. Remove to a plate and let cool fully. Meat will continue to cook as it cools.
Bring a large pot of salted water to a boil. Add noodles and turn burner off. Let noodles stand in water for 4 to 5 min or until tender. Drain and rinse well with cold water to chill. Set aside.
Whisk together remaining oil, lime zest and juice, rice vinegar, fish sauce, soy sauce, brown sugar, ginger, garlic and chili sauce. Set aside.
Combine cabbage and red pepper with noodles, toss with dressing. Add herbs and toss until just combined. Slice steak very thinly against the grain and add it and any juices to the noodles. Serve at room temperature with peanuts for sprinkling.
Calories 383, Protein 15g, Carbohydrates 47g, Fat 15g, Fibre 4g, Sodium 477mg.
If making ahead, prep and refrigerate all the ingredients but toss with the dressing just before serving for the freshest flavour.
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