Thai Beef Salad

Thai Beef Salad

  • Preparation time

    20 mins
  • Cook time

    10 mins
  • Serves 4

Spice up mealtime with this Thai Beef Salad, a combo of vermicelli, beef schnitzel, crushed ginger, brown sugar, salad leaves, mint, coriander and carrot.

Ingredients

  • Bean thread or rice vermicelli - 100 g
  • Beef schnitzel, sliced thinly - 400 g
  • Fish sauce - 2 tsp
  • Crushed ginger - 2 Tbsp
  • Soy sauce - 2 Tbsp
  • Vinegar - 1 Tbsp
  • Brown sugar - 2 tsp
  • Oil - 1 Tbsp

Dressing

  • Lime juice - 60 ml
  • Fish sauce - 2 tsp
  • Sweet chilli sauce - 1/4 cup
  • Brown sugar - 1 tsp

Salad

  • Salad leaves - 60 g
  • Shredded mint - 1/4 cup
  • Shredded coriander - 1/4 cup
  • Carrot, grated - 1

Method

  1. Soak vermicelli in water as per packet instructions. Drain and set aside.

  2. Place beef into a bowl with the fish sauce, ginger, soy, vinegar and 2 tsp brown sugar. Stir to combine then leave to sit for 20 minutes.

  3. To make the sauce: in a jar mix lime juice, fish sauce, chilli and brown sugar. Shake to combine well.

  4. Heat oil in a frying pan or wok to a high heat. Fry beef in batches until golden and brown. Set aside to cool slightly.

  5. In a large bowl or platter place vermicelli, salad leaves, mint, coriander, carrot and dressing. Add beef and combine gently.

  6. Serve in individual bowls.

Tip: This is a great recipe to get creative with and add extra seasonal vegetables. Great dish to take on a picnic or serve as part of a buffet.

PER SERVE • Energy 1366Kj • Protein 23g • Total Fat 9g • Saturated Fat 3g • Carbohydrates 36g • Sugars 14g • Sodium 1312mg

Dietary and nutritional info supplied by NZ Nutrition Foundation