#beefsaladrecipe

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[foodswow-blog]

Thai beef salad

Thai beef salad like you've never seen or tasted before!

So, the ingredients you need are:

100g vermicelli rice noodles400g beef skirt steak, trimmed1 tbs olive oilgluten-free kecap manis (Indonesian sweet soy sauce) or gluten-free soy sauce1/3 cup (50g) white sesame seeds2/3 cup (40g) fried Asian shallots2 Asian (red) eschalots, thinly sliced2 long red chillies, thinly sliced2 carrots, shredded2 zucchini, shredded1 bunch mint, leaves picked1 bunch coriander, leaves picked1 bunch Thai basil, leaves picked4 kaffir lime leaves, finely shredded DRESSING 1 small red chilli, chopped1 garlic clove, chopped2cm (10g) piece ginger, finely grated1 tsp light soy sauce2 tsp brown sugar2 tbs fish sauceJuice of 1 lime, plus lime wedges to serve

let’s start making Thai beef salad

1. For dressing, using a mortar and pestle, pound chilli and garlic to a coarse paste. Add the ginger, soy, sugar, fish sauce and lime juice, and stir to combine. Set aside. 2.Place vermicelli in a heatproof bowl. Cover with boiling water and soak for 2 minutes to soften. Drain. Refresh in cold water, drain. 3.Preheat a chargrill pan or barbecue to high heat. Brush steak with oil and season. Cook steak for 4 minutes each side for medium-rare or until cooked to your liking. Brush with kecap manis, then set aside for 5 minutes to rest. 4.Place sesame and shallots on a tray. Press steak into mixture, turning to coat. Arrange vermicelli and all remaining ingredients on a platter. Slice steak against grain. Serve with salad, dressing and lime. Check out our latest recipes here: https://foodswow.com/ Read the full article