Beef and Glass Noodle Salad Recipe

Beef and Glass Noodle Salad Recipes

Ingredients :

250g mung bean thread vermicelli (glass noodles)

2 tsp oil

400g fillet steak

1 small fresh red chili, finely chopped

6 spring onions, finely sliced

60ml lime juice

60ml fish sauce

2 tsp grated light palm sugar

1 small red capsicum, very thinly sliced

1/2 red onion, thinly sliced

20g fresh mint

30g fresh Thai basil

Method :
  1. Place the noodles in a heatproof bowl, cover with boiling water and leave for 5 minutes.
  2. Drain, rinse in cold water and drain well.
  3. Chop into 10cm lengths with scissors.
  4. Heat the oil in a frying pan, add the steak and cook for 2 minutes each side, or until medium-rare.
  5. Remove, cover and leave to rest for 5 minutes.
  6. Place the chili, spring onion, lime juice, fish sauce and sugar in a small bowl, and mix together well.
  7. Thinly slice the beef and place in a large bowl with the noodles, capsicum, red onion, mint, and Thai basil.
  8. Add the dressing, toss to coat and serve.

Ready to eat in 30 minutes

Serves 4 - 6

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