Thai Beef Salad with Vermicelli Noodles
Ingredients
- 300g vermicelli noodles
- 1 tbsp butter
- 300g rump steak fat trimmed
- salt & pepper to taste
- 16 cherry tomatoes halved
- ⅓ lebanese cucumber halved and sliced
- ¼ red capsicum finely sliced
- 1 tbsp sesame seeds toasted
- 2 tbsp pine nuts toasted
For the Dressing
- 1 lime juiced
- 1 tbsp soy sauce
- 1 clove garlic finely diced
- ¼ tsp chilli flakes
- 1 tbsp olive oil
Instructions
- Place noodles in a large bowl and cover with boiling water. Allow to soak for around 5 minutes or until completely softened. Drain noodles and set aside in a colander.
- Heat butter in a large frying pan on medium-high heat. Season steak with salt and pepper and add to hot pan. Cook for 2-3 minutes on each side for medium-rare and remove from pan. Allow to rest for 5-10 minutes before slicing.
- Meanwhile, for the dressing, combine lime juice, soy sauce, garlic, chilli flakes and oil in a small bowl and whisk to combine.
- To assemble, add noodles, tomatoes, cucumber, capsicum and steak to a large salad bowl. Pour over dressing and toss to combine. Divide between 4 serving bowls and top each one with sesame seeds and pine nuts. Serve.