CRISPY THAI BEEF SALAD WITH YIM YAM PEANUT DRESS­ING

SERVES 4 PREP 20 MINS COOK 10 MINS

Woman’s Day (Australia) - - Food To Love -

3 × 3cm-thick 3cm thick scotch fil­let, fil­let rump or sir­loin steaks (about 700g) 1 tbsp peanut oil ½ wom­bok, finely shred­ded 3 Le­banese cu­cum­bers, thinly sliced di­ag­o­nally 400g mixed cherry toma­toes, halved 2 cups mixed herbs (such as mint, co­rian­der, Thai basil leaves), chopped ½ red onion, thinly sliced 100g bought crispy-fried noo­dles

YIM YAM PEANUT DRESS­ING

½ cup un­salted roasted peanuts, peanuts finely chopped 2 tbsp white sugar 2 tbsp lemon juice 1 ½ tbsp fish sauce 2 tsp dried chilli flakes

1 YIM YAM PEANUT

DRESS­ING Place all in­gre­di­ents in a bowl and stir un­til well com­bined.

Pre­heat a bar­be­cue grill or char­grill pan on medium-high heat. Driz­zle beef with oil. Sea­son well on one side. Place sea­soned-side down on grill and leave with­out turn­ing or touch­ing for 6 mins, or un­til meat changes colour at least half­way up the side. side Sea­son steak about a minute be­fore you reach the turnover point. Flip and bar­be­cue for a fur­ther 2 mins on medium or un­til cooked to your lik­ing. Trans­fer to a plate for 5 mins to rest. Thinly slice.

Place wom­bok, cu­cum­ber, toma­toes, herbs and onion in a bowl and toss un­til well com­bined.

Add beef and dress­ing and toss to com­bine. Place half the salad on a serv­ing plat­ter and sprin­kle with half the noo­dles, then re­peat lay­er­ing so noo­dles re­main crunchy.

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