Name: Thai beef and noodle salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 600 gram piece beef fillet, trimmed; 2 Lebanese cucumbers (260g), seeded, sliced thinly; 1 cup (80g) bean sprouts; 1 red onion (170g), sliced thinly; 1 cup loosely packed fresh coriander leaves; 1 cup loosely packed fresh mint leaves; 6 fresh makrut lime leaves, sliced thinly; Vegetable oil, for deep-frying; 200 gram dried egg noodles; 1/3 cup (80ml) lime juice; 2 tablespoon fish sauce; 1 tablespoon brown sugar; 1 tablespoon finely sliced fresh lemon grass; 3 fresh small red Thai chillies, sliced thinly; 1 clove garlic, crushed

Ingredients

600 gram piece beef fillet, trimmed

2 Lebanese cucumbers (260g), seeded, sliced thinly

1 cup (80g) bean sprouts

1 red onion (170g), sliced thinly

1 cup loosely packed fresh coriander leaves

1 cup loosely packed fresh mint leaves

6 fresh makrut lime leaves, sliced thinly

Vegetable oil, for deep-frying

200 gram dried egg noodles

1/3 cup (80ml) lime juice

2 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon finely sliced fresh lemon grass

3 fresh small red Thai chillies, sliced thinly

1 clove garlic, crushed

Method

Make hot and sour dressing. Combine ingredients in screw-top jar; shake well.

Cook beef on heated oiled grill plate (or grill or barbecue) until browned and cooked as desired. Cover; stand 10 minutes. Slice beef thinly.

Meanwhile, combine cucumber, sprouts, onion, coriander, mint and lime leaves in large bowl.

Heat oil in wok or large saucepan; deep-fry noodles, in batches, until puffed and browned lightly. Drain on absorbent paper.

Add beef and dressing to salad in bowl; toss gently to combine. Divide noodles among serving plates; top with beef salad.

Kaffir lime leaves, fresh or dried, are readily available from most greengrocers and many Asian supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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