Friday Food Fight: Thai Beef Salad

My top meal this week was Thai Beef Salad. So fresh and yummy, you won’t feel guilty going back for seconds…or thirds.

Thai Beef Salad – THE tastiest way to up your vegetable intake for the day

INGREDIENTS:

Marinade:

• 500g steak strips (1 pound) (I often double the steak and marinade because everyone goes back for seconds)
• 1 cup chopped parsley
• 1/4 cup (ish) sweet chilli sauce
• 1/4 cup (or a bit less) worcestershire sauce
• 2 cloves garlic, crushed
• splash / 1 tbs ish olive oil

Salad:

• 1/2 wombok cabbage, finely sliced
• 1 handful baby spinach
• 1 carrot, julienned (cut into thin matchsticks)
• 1/2 capsicum (red pepper) finely sliced
• 1 small cucumber, julienned (I spoon out the seeds and then cut into thin strips)
• 1/2 red onion, finely sliced
• 1 handful bean shoots
• 1 handful snowpeas, sliced finely lengthwise
• 2 squares vermicelli rice noodles (I found that the boys were always looking for a carb component to fill them up so I add this in, feel free to omit)

Dressing: (these measurements are approximates, I just go by what it smells and tastes like. The salad is quite dry so double the dressing, it lasts forever so keep leftovers in the fridge for next time)

• 1/4 cup sweet chilli sauce
• juice of 1/2 a lime
• 1 tbs fish sauce
• 1 tsp castor sugar
• a bit of water if it is too thick

DIRECTIONS

1. combine the first 6 ingredients in a bowl or big ziplock bag. I only usually leave it for 30 mins to marinate but longer would probably be better
2. Cut salad ingredients and put in large serving dish
3. Put vermicelli noodles in boiling water for 5 mins. Use scissors to cut them when soft but still in water (this is so it combines nicely with the salad and doesn’t clump). Drain. Cool. Mix in with salad
4. Cook steak strips on hot BBQ flat plate in small batches so it doesn’t stew. Alternatively cook in wok over high heat
5. Serve with crushed peanuts, crispy noodles, a slice of lime and the dressing.