Thai style Tamarind Beef Noodle Salad | Marion's Kitchen

Ingredients

• 250 g (9 oz) sirloin steak (any tender cut is good here e.g. stripling, rib-eye, rump)
• 200 g (7 oz) dried bean thread vermicelli noodles*
• 1 tsp vegetable oil
• 4 small Asian red shallots, sliced
• 1/2 cucumber, halved, deseeded and sliced
• 100 g (3.5 oz) cherry tomatoes, halved
• 1 large red chilli, finely sliced
• 1/2 cup mint leaves
• 1/4 cup Thai basil leaves (optional)
• 1/2 bottle Thai-style Tamarind Vinaigrette or try my homemade version here
• lime wedges to serve
• Marinade:
• 1 tbsp fish sauce
• 1 tsp shaved palm sugar or brown sugar

Instructions

1. 1

   Combine the steak with the marinade ingredients. Set aside for 10 minutes.

2. 2

   Cover the noodles with hot water and soak for 2-3 minutes or until just tender. Drain and use scissors to cut the noodles into more manageable lengths. Transfer the noodles to a large bowl.

3. 3

   Heat the vegetable oil in a frying pan over high heat. Sear the steak for 1 minute each side or until a deep color and crust forms. Then turn heat down and cook for a further 2-3 minutes (for medium-rare), turning every so often. Transfer to a plate and rest for 5 minutes before slicing.

4. 4

   To the noodles, add the shallots, sliced beef, cucumber, cherry tomatoes, chilli, mint and basil. Pour over the Thai-style Tamarind Vinaigrette and gently toss until well combined. Transfer to a serving plate and serve with lime wedges.