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  • 100g pkt dried rice vermicelli noodles
  • 60ml (1/4 cup) lime juice
  • 25ml fish sauce
  • 5 teaspoons finely chopped palm sugar
  • 1 tablespoon finely chopped fresh lemongrass
  • 3 kaffir lime leaves, thinly sliced
  • 1 long fresh red chilli, finely chopped
  • 400g Claytons Organic beef rump steak, fat removed 
  • 2 cucumbers, peeled into ribbons 
  • 200g cherry tomatoes, halved
  • 3/4 cup fresh mint leaves
  • 3/4 cup fresh coriander leaves
  • 55g (1 cup) trimmed bean sprouts
  • 3 spring onions (shallots), thinly sliced

Step 1 Prepare the noodles following packet directions. Combine the lime juice, fish sauce, palm sugar, lemongrass, kaffir lime and chilli in a small bowl.

Step 2 Heat a barbecue grill or chargrill on medium-high. Brush the beef with a little of the lime juice mixture. Cook on grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside to rest.

Step 3 Combine the noodles, cucumber, tomato, mint, coriander, bean sprouts and spring onion in a bowl. Thinly slice the beef across the grain. Add the beef to the noodle mixture. Pour over the remaining lime juice mixture. Toss to combine.

https://www.taste.com.au/recipes/ripper-thai-beef-noodle-salad/3b4ab827-3c3b-4f68-b0a4-b341fac8b603?r=recipes/top50beefrecipes&c=60Ra6y6m/Top%2050%20beef%20recipes