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
1 tbsp fish sauce
1 tsp shaved palm sugar or brown sugar
Combine the steak with the marinade ingredients. Set aside for 10 minutes.
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.
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.
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.
– Bean thread vermicelli noodles are also known as glass noodles, cellophane noodles, mung bean noodles. You can find them in the Asian aisle of most supermarkets or from an Asian grocery store.
– If my Marion’s Kitchen Salad Dressing range is not available in your area, you can make a simple version of this dressing by whisking together ¼ cup vegetable oil, 3 tbsp white vinegar, 2 tbsp shaved palm sugar, 1 tbsp tamarind concentrate, ½ clove grated garlic, 1 tbsp finely chopped coriander/cilantro, ¼ tsp chilli flakes and ½ tsp sea salt.
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