Thai Beef Salad with Nam Jim Dressing
Published 28th January, 2020
Cuisine: Thai Serves: 4
Preparation: 30 Mins Cooking: 10 Mins
- 600gm Barossa Fine Foods Rump Steak
- 1 tbls Fish Sauce
- 1 tbls Lime Juice
- 1 tbls Light Soy
- 1 tbls Palm Sugar, grated
- 1 tbls Ginger, minced
- 2 cloves Garlic, minced
- 2 small Packets Bean Thread Vermicelli noodles
- ½ Iceberg Lettuce
- 2 Lebanese Cucumbers
- ½ Bunch Mint
- ½ Bunch Coriander
- ½ Bunch Rau Ram (Vietnamese Coriander)
- 2 tbls Crushed Peanuts
- 2 tbls Fried Shallots
- Extra Limes, to serve
NAM JIM DRESSING
- 1 tbls Garlic, minced
- 2 tbls Coriander, finely chopped
- 2 Spring Onions, finely chopped
- 1 Small Red Chilli, finely chopped
- 2 tbls palm sugar, grated
- 2 tbls Lime Juice
- 2 tbls Fish Sauce
- In a bowl combine the fish sauce, lime juice, soy, palm sugar, ginger and garlic, mix well. Trim the fat & sinew from the rump steak and add to the marinade, toss to coat and refrigerate for 30 minutes.
- To prepare the noodles, place noodles in a heatproof bowl and cover with boiling water for 4-5 minutes, drain and set aside
- Wash and cut the cucumbers in half lengthways and slice into thin slices, wash all herbs well to remove any sand and roughly chop. Shred the iceberg lettuce.
- Heat a grill pan or barbecue plate over high heat and cook the rump steak for 3-4 minutes on each side, remove from heat and allow to rest for 5 minutes. Cut the beef into thin strips.
- To assemble the salad, place the noodles on a large platter top with the chopped herbs, shredded lettuce & cucumber. Place the cooked and sliced beef on top, sprinkle with the chopped peanuts & fried shallots, serve with the Nam Jim dressing and extra lime wedges.
NAM JIM DRESSING
- Combine all ingredients in a bowl and whisk until the sugar has dissolved and all ingredients are well combined.
- Fried shallots are available in Asian Grocers or speciality supermarkets