My version of Thai beef salad is so simple fast and easy and parts can be prepped before you even throw your beef (or prawns or chicken or tofu if that takes your fancy) on the grill!

The Vermicelli rice noodles are a staple in my pantry and they are SOOO cheap! And seriously, I can’t remember a time when fish sauce or some form of sweet chilli sauce wasn’t hiding in my fridge.

INGREDIENTS: (makes enough for two hungry people)

2 x porter House thick cut steaks or one piece of rump. Approx between 400-500grams of protien.

1x packet of Thai vermicelli noodles

1 x bunch coriander

A few good leaves of Thai Basil (I have this growing in a pot on my deck) it can be hard to find so regular basil will do

1x 100 g bag of baby spinach leaves (more if you want)

1x punnet cherry tomatoes halved.

1small red onion in half moons

optional: 1 long red chilli sliced into rounds.

DRESSING:

2 x tablespoons sweet chilli sauce (or sugar free go watermelon and chilli dressing from Tar10)

2x tablespoons of fish sauce

2x tablespoons of lemon juice or lime juice (from a bottle is fine)

METHOD:

Mix dressing ingredients and set aside.

Prepare noodles according to packet directions.

Throw spinach, chopped coriander and basil into a large bowl.

add chopped tomatoes and onion.

Once your noodles are prepared and cooled add them to your salad  mix.

Cook protein of choice to your liking (medium rare is excellent for beef)

slice and add to salad

Finish with sauce and give a good mix through, garnish with optional chilli.

Cucumber can also be added (I have a cucumber hating husband)

ENJOY!