Thai Beef Salad

Name: Thai Beef Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 100 grams bean thread; 2 teaspoons fish sauce; 2 tablespoons crushed ginger; 2 teaspoons fish sauce; 1/4 cup sweet chilli sauce; 60 grams salad leaves; 1/4 cup shredded mint; 1/4 cup shredded coriander; 1 carrot, grated; 1 teaspoons brown sugar; 60 mL lime juice; 400 grams beef schnitzel, sliced thinly; 1 tablespoons vinegar; 2 tablespoons soy sauce; 2 tablespoons oil; 2 teaspoons brown sugar

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

Recipe 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.

Method

Step 1 of 6
Soak vermicelli in water as per packet instructions. Drain and set aside.
Step 2 of 6
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.
Step 3 of 6
To make the sauce: in a jar mix lime juice, fish sauce, chilli and brown sugar. Shake to combine well.
Step 4 of 6
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.
Step 5 of 6
In a large bowl or platter place vermicelli, salad leaves, mint, coriander, carrot and dressing. Add beef and combine gently.
Step 6 of 6
Serve in individual bowls.

Ingredients

100 grams bean thread
2 teaspoons fish sauce
2 tablespoons crushed ginger
2 teaspoons fish sauce
1/4 cup sweet chilli sauce
60 grams salad leaves
1/4 cup shredded mint
1/4 cup shredded coriander
1 carrot, grated
1 teaspoons brown sugar
60 mL lime juice
400 grams beef schnitzel, sliced thinly
1 tablespoons vinegar
2 tablespoons soy sauce
2 tablespoons oil
2 teaspoons brown sugar

100 grams bean thread
2 teaspoons fish sauce
2 tablespoons crushed ginger
2 teaspoons fish sauce
1/4 cup sweet chilli sauce
60 grams salad leaves
1/4 cup shredded mint
1/4 cup shredded coriander
1 carrot, grated
1 teaspoons brown sugar
60 mL lime juice
400 grams beef schnitzel, sliced thinly
1 tablespoons vinegar
2 tablespoons soy sauce
2 tablespoons oil
2 teaspoons brown sugar

Method

Step 1 of 6
Soak vermicelli in water as per packet instructions. Drain and set aside.
Step 2 of 6
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.
Step 3 of 6
To make the sauce: in a jar mix lime juice, fish sauce, chilli and brown sugar. Shake to combine well.
Step 4 of 6
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.
Step 5 of 6
In a large bowl or platter place vermicelli, salad leaves, mint, coriander, carrot and dressing. Add beef and combine gently.
Step 6 of 6
Serve in individual bowls.

Nutrition per serving

1366 Kilojoules

Protein23 grams

Fat9 grams

Carbs36 grams

Sugars14 grams

Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

Step 1 of 6
Soak vermicelli in water as per packet instructions. Drain and set aside.
Step 2 of 6
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.
Step 3 of 6
To make the sauce: in a jar mix lime juice, fish sauce, chilli and brown sugar. Shake to combine well.
Step 4 of 6
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.
Step 5 of 6
In a large bowl or platter place vermicelli, salad leaves, mint, coriander, carrot and dressing. Add beef and combine gently.
Step 6 of 6
Serve in individual bowls.

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