Oz Thai Beef Salad - Gluten Free |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Serves 4 Learned this recipe at my catering school Ingredients:
400 g eye filet of beef |
2 tablespoons crushed black peppercorns |
1 teaspoon five-spice powder |
1 tablespoon vegetable oil |
100 g rice vermicelli |
1 tablespoon brown sugar |
60 ml lime juice |
60 ml fish sauce |
1 long red fresh chili pepper, seeds removed, cut into long strips |
150 g of asian salad greens |
2 long cucumbers, cut into batons (lebonese) |
thai basil, and |
chopped peanuts, to garnish |
Directions:
1. Preheat oven to 200*C.
2. Pat beef dry with paper towel. Combine peppercorns and five-spice and press onto beef. Heat oil in a frypan over hgih heat, then sear beef all over. Place on a baking tray in the oven for 6 minutes. Set aside to rest - the meat will be very rare.
3. Soak the vermicelli in boiling water for 2 minutes, then drain, refresh with cold water and drain again. Divide between 4 serving bowls.
4. In a sepatate bowl, combine the sugar, lime juice, fish sauce and chilli.
5. Wash and dry greens, then pile them onto noodles with cucumber.
6. Thinly slice beef and place on greens.
7. Drizzle with dressing.
8. Top with *Thai basil and peanuts.
9. *replace with ordinary basil if Thai basil not available.
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