Thai Beef Salad With Noodles

Ingredients

2 tbs jasmine rice

100g vermicelli noodles

4 x 150g rump steaks

olive oil, for brushing

chopped roasted peanuts, sliced chilli and coriander leaves, to garnish

SALAD

1 Lebanese cucumber, thinly sliced

100g cherry tomatoes, halved

½ red onion, thinly sliced

1 long red chilli, finely chopped

1 bunch Thai basil, leaves picked

1 bunch coriander, leaves picked

1 bunch mint, leaves picked

2 green spring onions, thinly sliced

100g mixed lettuce leaves

DRESSING

2 birds eye chillies, chopped

2 garlic cloves, chopped

2 tbs finely chopped coriander roots

pinch salt

2 tbs grated palm sugar

2 tbs fish sauce

3 tbs lime juice

Directions

To make dressing, pound chillies, garlic, coriander roots and salt in a pestle and mortar to form a paste. Stir in remaining ingredients until combined.
Dry fry rice in a small frying pan over medium heat until golden brown and toasted. Cool. Grind to a fine powder in a pestle and mortar.
Cook noodles in boiling water according to packet instructions. Drain and transfer to a large bowl. Add half the dressing and roasted rice and toss to combine.
Brush steaks all over with oil and season. Heat a frying or griddle pan over medium-high heat. Cook steak for about 1-2 minutes on each side or until cooked to your liking. Transfer to a warm plate to rest for 5 minutes. Slice.
To make salad, place all ingredients in a large bowl. Add remaining dressing and ground roasted rice. Toss to combine.
Arrange noodles on serving plates and top with salad and sliced steak. Garnish with nuts, chilli and co-riander.

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