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Thai beef salad with chilli and lime

 
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Photographer: Dean Wilmot. Stylist: Sarah Denardi
Photographer: Dean Wilmot. Stylist: Sarah Denardi

Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 30 minutes
Course: Entree, Lunch, Main
Favourite flavours: Beef, Spicy

Thai beef salad with chilli and lime
INGREDIENTS

500g beef fillet, trimmed
100g rice vermicelli
1 (130g) Lebanese cucumber, seeded,
sliced thinly
½ cup firmly packed fresh coriander leaves
1/3 cup firmly packed fresh Thai basil leaves
10cm stick (20g) lemon grass, crushed, sliced thinly
2 fresh kaffir lime leaves, shredded finely
2 (50g) French shallots, sliced thinly
2 tablespoons fried shallots

thai dressing
2 fresh small red thai chillies, halved
1 clove garlic, quartered
¼ teaspoon caster sugar
1/3 cup (80ml) lime juice
2 tablespoons fish sauce
METHOD

Cook beef on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover beef; stand for 5 minutes, then slice thinly.

Meanwhile, place vermicelli in a medium heatproof bowl, cover with boiling water; stand until tender, drain. Rinse under cold water; drain.

Thai dressing
Using a mortar and pestle, crush chilli, garlic and sugar to a paste. Combine paste with remaining ingredients in a small bowl.

Combine beef, vermicelli, cucumber, herbs, lemon grass, lime leaves and sliced shallot in a large bowl. Divide salad among serving plates; drizzle with Thai Dressing, sprinkle with fried shallots.
 
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