Thai Beef Salad

20 mins + 10 mins

Serves 4

Dairy Free

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.

How to Chop Herbs

MEAL INGREDIENTS	Qty	Price
Double Phoenix Vermicelli Green Bean		$0.99 ea
$0.99 ea
Countdown Beef Schnitzel Plain Nz 2 Pce Small Tray		$25.50 kg
$25.50 kg
Poonsin Fish Sauce		$2.19 ea
$2.19 ea
Just Ginger Ginger Crushed		$2.49 ea
$2.49 ea
Highmark Soy Sauce Dark		$3.69 ea
$3.69 ea
Countdown Vinegar Malt		$2.30 ea
$2.30 ea
Countdown Lime Juice		$2.00 ea
$2.00 ea
Countdown Sweet Chilli Sauce		$2.00 ea
$2.00 ea
Value Salad Greens		$3.50 ea
$3.50 ea
Superb Herb Mint Fresh		$3.70 ea
$3.70 ea
Superb Herb Coriander Fresh		$4.00 ea
$4.00 ea
Fresh Produce Carrots		$1.80 kg
$1.80 kg

Beef