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