Ingredients:
- 800 g sirloin steak
- 200 g bean thread noodles
- 2 cucumbers
- 1 red onion
- 2 handful of lettuce
- 1 handful cilantro
- 1 handful mint
- roasted peanuts to sprinkle
Beef marinade:
- 2 cloves garlic
- 2 tbsp soya sauce
- 2 tbsp asian fish sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
Salad dressing:
- 1/2 cup lime juice
- 4 tbsp asian fish sauce
- 4 tbsp soya sauce
- 2 cloves garlic
- 3 tbsp vegetable oil
- 1 handful cilantro
- 1 chili
What to do:
First, marinate the beef. Mix all the ingredients in a large bowl, add the steak and coat well with the marinade. Refrigerate for 2 hours.
Soak the bean thread noodles in hot water for 20 minutes. Strain, cut into 10 cm lengths and set aside.
Roast the peanuts. In a dry wok, stir-fry the peanuts over medium heat until they are cooked to soft brown colour. Crush in a mortar until coarsely ground.
To make the salad dressing, crush the garlic, mince the chili, chop the cilantro and combine with the rest of the salad dressing ingredients.
Slice the onion and cucumbers and combine with chopped lettuce, cilantro and mint. Add the noodles and pour over the salad dressing.
Cook the steak to your liking on a grill pan and allow to rest for 5 minutes. Finely cut across into 5-8 mm slices.
Turn out the salad onto a serving platter, arrange the steak slices on top and garnish with roasted chopped peanuts.
