Thai beef noddle salad
This Thai beef salad recipe is a quick and easy dinner idea.
- 500g beef eye fillet, trimmed
- 1 tbs olive oil
- 125g dried rice vermicelli noodles
- 1 telegraph cucumber, halved lengthways, seeds removed, thinly sliced
- 1 red capsicum, very thinly sliced
- 1 red onion, very thinly sliced
- 250g punnet cherry tomatoes, halved
- 1 cup fresh coriander
- 1 cup fresh mint
- 1 cup fresh Thai basil or regular basil leaves
- 1 long red chilli, seeds removed, finely chopped
- 1/4 cup (60ml) lime juice
- 1 tbs sesame oil
- 2 tbs brown sugar
- 2 tbs fish sauce
- 1 tbs light soy sauce
- 1 tbs grated ginger
- 2 garlic cloves, finely chopped
- 1.Preheat a chargrill or barbecue on high. Brush beef with olive oil and season. Chargrill beef, turning, for 10 minutes for rare or until cooked to your liking. Loosely cover with foil and set aside to rest for 5 minutes.
- 2.Meanwhile, soak noodles in a bowl of boiling water for 5 minutes, then drain and refresh under cold running water. Divide among 4 serving bowls.
- 3.Combine the cucumber, capsicum, onion tomato, herbs and chilli in a bowl.
- 4.Place lime juice, sesame oil, sugar, fish and soy sauces, ginger and garlic in a screwtop jar and shake well to combine.
- 5.Slice beef, combine with salad and divide among the bowls of noodles, then drizzle over dressing to serve.
Satay beef fillet with watercress and cucumber
- 1/4 cup (60ml) peanut oil
- 2 long red chillies, seeds removed, finely chopped
- 3 garlic cloves, finely chopped
- 600g centre-cut beef eye fillet
- 2 Asian (red) eschalots, finely chopped
- 2 teaspoons grated ginger
- 1 1/2 tablespoons light soy sauce
- 1 cup (250ml) coconut milk
- 1 tablespoon caster sugar
- 1/3 cup (95g) crunchy peanut butter
- 1 bunch watercress, leaves picked
- 2 Lebanese cucumbers, halved, sliced lengthways into thin wedges
- Coriander leaves, to serve
- 1.Combine 2 tablespoons oil, half the chilli and one-third of the garlic in a bowl and brush over the beef. Season, then set aside at room temperature for 30 minutes.
- 2.Meanwhile, heat remaining 1 tablespoon oil in a saucepan over medium heat. Add eschalot and cook, stirring, for 3 minutes or until softened but not browned. Add ginger and remaining garlic, and cook for a further 1 minute or until fragrant. Add soy sauce, coconut milk and sugar, stirring until sugar dissolves, then bring to a simmer and cook for 1 minute or until slightly reduced and thickened. Add peanut butter and stir until melted and combined. Set aside.
- 3.Preheat a barbecue or chargrill pan to high. Cook beef, turning, for 10-12 minutes until lightly charred but rare in the centre, or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.
- 4.Meanwhile, gently reheat peanut sauce over low heat. Thinly slice beef and arrange on a serving plate with watercress and cucumber wedges. Drizzle over spoonfuls of peanut sauce, and serve scattered with coriander leaves.
Thai chilli beef and snake bean salad
- 4 snake beans or 12 thin green beans, cut into 3cm lengths
- 500g rump steak, trimmed of excess fat
- Juice of 2 limes
- 2 tablespoons fish sauce
- 1 tablespoon salt-reduced soy sauce
- 4 spring onions, thinly sliced on an angle
- 1 Lebanese cucumber, seeds removed, sliced on angle
- 2 long red chillies, deseeded, thinly sliced
- 1/2 cup Thai basil leaves (or regular basil)
- 1/2 cup coriander leaves
- 1.Blanch beans in boiling salted water for 3 minutes. Drain and refresh in cold water.
- 2.Heat a lightly oiled frypan on medium-high heat. Season beef and cook for 3 minutes on each side for medium-rare or until cooked to your liking. Transfer beef to a plate to rest, uncovered, for 5 minutes.
- 3.Meanwhile, mix lime juice and sauces in a large bowl. Add remaining ingredients and toss to combine. Thinly slice beef, toss with salad and serve immediately.