Thai beef salad (gluten-free)

Ingredients (serves 4)

• 400g piece eye fillet
• 2 tbs crushed black peppercorns
• 1 tsp five-spice powder
• 1 tbs vegetable oil
• 100g rice vermicelli
• 1 tbs brown sugar
• 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) fish sauce
• 1 long red chilli, seeds removed, cut into long strips
• 150g packet mixed Asian greens
• 2 Lebanese cucumbers, cut into batons Thai basil leaves* and chopped peanuts, to garnish

Method

1. Preheat oven to 200°C.
2. 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.
3. Soak the vermicelli in boiling water for 2 minutes, then drain, refresh with cold water and drain again. Divide between 4 serving bowls.
4. In a separate bowl, combine the sugar, lime juice, fish sauce and chilli.
5. Wash and dry greens, then pile them onto noodles with cucumber. Thinly slice beef and place on greens. Drizzle with dressing. Top with basil and peanuts.

Notes

• * Thai basil is available from Asian supermarkets. Substitute with common basil if not available.

Source

delicious. – October 2003, Page 81
Recipe by Michelle Noerianto & Kim Coverdale