Thai-biffsallad
INGREDIENTS (4 PORTIONS)
  • 2 beef steaks, 200 g each
  • salt
  • black pepper
  • 2 tbsp fish sauce
  • 1 chilli, sliced
  • 1 garlic clove, chopped
  • juice of 2 limes
  • 1 tbsp sugar
  • 2 shallots, sliced
  • 50 g haricots verts, sliced
  • 400 g flat glass noodles, cooked
  • 200 g cabbage – red/pointed, thinly sliced
  • ½ cucumber, chopped
  • 100 ml mint leaves
  • croutons

THAI BEEF SALAD WITH GLASS NOODLES, CABBAGE AND MINT

Time: approx. 20 min 
plus time to bring meat to room temperature
No. of portions: 4

INSTRUCTIONS
  • Let the steaks rest at room temperature for around 30 min before cooking.
  • Grill/fry the steaks to medium, season with salt and pepper, leave to rest for a few minutes on a plate.
  • Mix together the fish sauce, chilli, garlic, lime juice, sugar, onion and haricots verts to make a dressing.
  • To serve, thinly slice the steak, mix the dressing with the noodles, cabbage, cucumber and mint, plate up and top with croutons.
  • Serve with extra lime wedges

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