Thai style beef salad

If there is ever such a thing as leftover steak in your house (a rare predicament in mine, but we bought 5 minute steaks yesterday) this recipe is perfect for you. It is a lighter way to enjoy steak and its great for warmer days or if you’re watching what you eat a bit more. While this is not strictly a Thai recipe, there are a lot of elements of Thai cooking in this. A perfect Summer meal. (Plus I am feeling not a small amount of pride that D has started eating

For a salad to serves 2 you will need:

2 minute steaks

1 teaspoon chilli flakes

1 tablespoon fish sauce

1 teaspoon brown sugar

1 teaspoon sesame oil

The juice of one lime

8-10 cherry tomatoes

1 large handful coriander

2 spring onions

1 large handful spinach

100g rice noodles

1 teaspoon cornflour

1 teaspoon soy sauce

 

Prepare the marinade; mix the sugar, lime juice, fish sauce, soy sauce, chilli and oil. Slice the spring onion and shred the coriander and add to the liquid.

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Slice the steak into strips. Put the frying pan onto a high heat and add a little oil. Add the steak and the flour and fry for about 1 minute. Put the steak strips in the marinade and allow to cool.

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Half your tomatoes. Cook the noodles according to the instructions on the pack. Then rinse the noodles with cold water. Toss the noodles, tomatoes and spinach in the salad.

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If you like you can toast the sesame seeds, but we were too hungry and I sort of forgot to do it. (I had that Monday feeling…)

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