Get your healthy dinner fix with this Thai classic. Fast, fresh and seriously fabulous, this light zesty salad is made with grass fed steak and veg tossed through rice noodles and a Thai dressing.
20 Minutes. A colourful, quick and easy dinner.
350g Australian premium beef topside
2 portions Vermicelli noodles
1 Handful Mixed leaf
1 Handful sugar snap peas
1 Handful snow pea
1 Red onion
For the dressing
1 tablespoon Soy sauce
Juice of 1 Lime
1/2 tablespoon Caster sugar
1 tablespoon Fish sauce
Slice the beef as thin as you can. Combine in a bowl with a drizzle of olive oil, salt and pepper. Set aside.
Cook noodles & peas
Fill kettle with water and boil. Remove ends of peas and cut into thirds. Place noodles and peas in a heatproof bowl and cover with boiled water. Soak for 5 minutes then drain. Refresh under cold tap water.
Bring a fry pan to high heat. When smoking hot, add the beef. Stir-fry for 3 – 4 minutes then remove from heat.
Cut tomato into wedges. Peel and thinly slice onion (use amount to your taste). Whisk dressing ingredients with a drizzle of olive oil. Combine noodles and peas with dressing, tomato, onion and mixed leaf.
Finish salad & serve
Combine hot beef with salad and toss through with the dressing then serve.
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