250g (9 oz) sirloin steak (any tender cut is good here e.g. stripling, rib-eye, rump)
200g (7 oz) dried bean thread vermicelli noodles*
1 tsp vegetable oil
4 small Asian red shallots, sliced
½ cucumber, halved, deseeded and sliced
100g (3.5 oz) cherry tomatoes, halved
1 large red chilli, finely sliced
½ cup mint leaves
¼ cup Thai basil leaves (optional)
½ bottle Marion’s Kitchen Thai-style Tamarind Vinaigrette*
lime wedges to serve
Marinade:
1 tbsp fish sauce
1 tsp shaved palm sugar or brown sugar
There are no reviews yet. Be the first one to write one.