Thai beef salad

By: Margaret Fulton
From: Encyclopedia of Food and Cookery
Serves: 4-6

Today, greengrocers offer a large selection of salad greens. Each has its unique quality: some pale, some bright, in reds and greens. Look for the mixed selection of mesclun or choose two or three of your favourites, wash them as soon as you are home, dry, wrap in paper towels and store in plastic bags in the refrigerator.

Ingredients

Quantity	Ingredient
750g	rump or sirloin steak
	freshly ground black pepper
25g	mint leaves
1	large red onion, thinly sliced
or 2	large spring onions, thinly sliced
2	red chillies, sliced
1	large lime, juiced
or 1/2	lemon, juiced
2 tablespoons	fish sauce
1 tablespoon	sugar
2 tablespoons	roasted peanuts
	mixed salad greens
200g	cherry tomatoes
	crispy noodles, (optional)

Method

Season the steak with pepper and cook on a hot ribbed grill or under a preheated grill for 5 minutes on each side or until done to taste. Remove, allow to stand for 5–10 minutes. Cut into very thin slices and place in a bowl.
Meanwhile, combine the mint with the onion, chillies, lime or lemon juice, fish sauce and sugar. Stir well and add to the beef slices, tossing. Toss with roasted peanuts, the salad greens, cherry tomatoes, and pile on top of crispy noodles.
To make the crispy noodles, heat some vegetable oil in a wok and test the heat with a few strands of vermicelli. It should swell to many times its size immediately if oil is hot enough. Fry the vermicelli in small handfuls, scooping out with a wire strainer as soon as they puff and turn pale golden. Drain well on paper towels and cool.

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