THAI BEEF AND MELON SALAD

Friday - - Food -

Prep time 25 mins Cook­ing time 2 mins Serves 4 100ml rice vine­gar 2 tsp fish sauce 1 large gar­lic clove, finely chopped 1 tsp fresh ginger, peeled and finely chopped 1 tsp caster sugar 2 tbsp se­same oil 300g thin rice noo­dles 450g sir­loin steak, trimmed and cut into slices 2 tbsp sun­flower oil 2 large vine toma­toes, cored and roughly sliced 1 small Can­taloupe melon, peeled, de-seeded and roughly sliced 1 cu­cum­ber, halved, de-seeded, and sliced 2 spring onions, thinly sliced 1 small bunch co­rian­der, roughly torn Whisk to­gether the vine­gar, fish sauce, gar­lic, ginger, sugar, 1 tbsp se­same oil, and 1/2 tsp salt in a small saucepan. Warm over a low heat, stir­ring, un­til the sugar and salt have dis­solved. Re­move from the heat and set aside to cool. Soak the noo­dles in a large bowl of hot wa­ter un­til ten­der, about 10 min­utes. In the mean­time, heat a wok or large sauté pan over a high heat un­til hot. Toss the steak slices with the sun­flower oil and some salt and pep­per to taste. Add the steak to the wok or pan and stir-fry un­til golden at the edges but pink in the mid­dle, about 2 min­utes. Re­move from the pan to a mix­ing bowl. Drain the noo­dles when ready and re­fresh in a bowl of cold wa­ter. Drain again and toss with the re­main­ing se­same oil. Add to the steak along with the toma­toes, melon, cu­cum­ber, spring onions, and co­rian­der. Add the pre­pared dress­ing and toss well to coat. Di­vide be­tween plates be­fore serv­ing.

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