Thai Beef Salad
Ingredients
4 persons
Salad
- 300 grams of beef steak or entrecote, sliced thinly
- 200 grams of rice noodles
- 1 teaspoon Sichuan pepper, coarsely crushed
- 1 ripe tomato, wedged
- 0.5 piece cucumber, in half slices
- 2 spring onions, diagonally sliced
- 40 grams unsalted peanuts, coarsely chopped
- 1 handful of fresh mint, coarsely chopped
- 1 handful of fresh cilantro, coarsely chopped
Dressing
- 1 tablespoon ELVEA Doppio tomato paste
- 2 tablespoons fish sauce
- 0.5 piece of lime
- 1 red pepper, finely chopped
- 0.5 garlic clove, grated
- 1 cm fresh ginger, finely grated
- 1 tablespoon palm sugar
Preparation
-
1
Season the meat generously with the crushed Sichuan pepper and briefly sear it over high heat so that it remains nicely medium-rare. Let it rest for 5 minutes and then slice it into wafer-thin slices.
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2
Cook the rice noodles according to the package instructions. Drain and rinse briefly under cold water.
-
3
Mix the ELVEA Doppio tomato paste with the fish sauce, lime juice, lime zest, palm sugar, red pepper, garlic, and ginger. Stir until the sugar is completely dissolved.
-
4
Mix the rice noodles with the tomato, cucumber, spring onion, mint and coriander. Add the dressing and gently toss everything together.
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5
Divide the salad among the plates and place the thin slices of meat on top. Finish with the coarsely chopped peanuts and, if desired, extra cilantro, mint, and a wedge of lime.
