Oz Thai Beef Salad
Source of Recipe
Martha
List of Ingredients
Oz Thai Beef Salad
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
Conversion Chart
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Recipe
Preheat oven to 200*C.
Pat beef dry with paper towel. Combine peppercorns and five-spice and press onto beef. Heat oil in a frypan over high 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.
Soak the vermicelli in boiling water for 2 minutes, then drain, refresh with cold water and drain again. Divide between 4 serving bowls.
In a seperate bowl, combine the sugar, lime juice, fish sauce and chili.
Wash and dry greens, then pile them onto noodles with cucumber.
Thinly slice beef and place on greens.
Drizzle with dressing.
Top with *Thai basil and peanuts.
*replace with ordinary basil if Thai basil not available.
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