Thai Beef Salad: A light and flavoursome Asian inspired meal.
To make the dressing: Find a jar and add the garlic, sugar, fish sauce, lime juice and oil. Screw on lid and shake until well combined. Set aside.
Preheat oven to 200 degrees celsius. Place beef sirloin on an oven tray and cook in oven for approximately 20 minutes, cook for longer if you want the beef well done.
Meanwhile, prepare the salad. In a large bowl combine the carrots, cucumber, red capsicum, red onion, cherry tomatoes and mint leaves.
Boil the kettle. In another large bowl add the vermicelli noodles. Cover with boiling water and let sit for a couple of minutes until soft. Drain and add to salad.
Combine prepared dressing into salad and mix well, combining all vegetables in with the noodles.
Dish into desired serving sizes and top with thin slices of beef with a small handful of peanuts to top.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 713
- % Daily Value *
- Total Fat 41g64%
- Total Carbohydrate 44.7g15%
- Protein 45.5g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
To make the dressing: Find a jar and add the garlic, sugar, fish sauce, lime juice and oil. Screw on lid and shake until well combined. Set aside.
Preheat oven to 200 degrees celsius. Place beef sirloin on an oven tray and cook in oven for approximately 20 minutes, cook for longer if you want the beef well done.
Meanwhile, prepare the salad. In a large bowl combine the carrots, cucumber, red capsicum, red onion, cherry tomatoes and mint leaves.
Boil the kettle. In another large bowl add the vermicelli noodles. Cover with boiling water and let sit for a couple of minutes until soft. Drain and add to salad.
Combine prepared dressing into salad and mix well, combining all vegetables in with the noodles.
Dish into desired serving sizes and top with thin slices of beef with a small handful of peanuts to top.