Meat is such a versatile part of the food chain; it can be used in many different ways to create a delicious meal. Often when we think about meat, it’s autopilot to the BBQ. Still, here I’ve given you a little oriental inspiration to turn the incredible ribeye steak into a great meal by making a Thai Beef Salad.
This is an easy recipe you can make when you want some Thai food at home. You’ll absolutely love this Thai Beef Salad with vermicelli noodles just as I do.
Thai Beef Salad with Vermicelli NoodlesPrint Recipe
- 2 cloves of garlic, crushed
- ½ teaspoon of fresh ginger, grated
- 1 tablespoon of fresh lime juice
- 2 tablespoons of fish sauce
- 1 ½ tablespoon of brown sugar
- 2 teaspoons of sesame oil
- 500 grams of ribeye steak
- Freshly ground pepper
- 100 grams of dried vermicelli noodles
- 2 Lebanese cucumbers, finely sliced
- 200 grams of mixed lettuce greens
- ¼ cup of fresh parsley roughly chopped (or coriander)
- ¼ cup of fresh mint roughly chopped
- A handful of fresh green beans, blanched
- 4 spring onions/shallots, roughly sliced
- Make the marinade for the steak. In a mixing bowl, combine garlic, ginger, lime juice, fish sauce, sugar and sesame oil. Mix well, making sure the sugar has dissolved. Pour ¼ of the marinade over the steak and place it in the fridge for at least 30 minutes. Take the steak out of the fridge, turn the meat in the marinade and let it sit for 15 minutes to come to room temperature.
- Soak the vermicelli noodles in water for 15 minutes or as per packaging instructions.
- Whilst your steak is marinating, make the salad by combining the cucumber, mixed greens, parsley, mint, beans and shallots.
- Boil a large pot of water, add the vermicelli noodles, and cook for a few minutes until they are soft. Drain and set aside.
- Cook the steak. In a pan, add a small amount of oil and heat the pan. Once the pan is hot, add the rib eye, cook for 2 minutes on each side, so the meat is medium rear. Place the steak on a carving board and leave to rest for 3 minutes.
- Assemble the salad and noodles and dress with the remaining marinade, toss to combine. Divide into bowls or onto a serving platter. Cut the rib eye across the grain in thin slices. Top the salad with the portions of rib eye, add any remaining marinade over each bowl and serve.