Thai beef salad on glass noodles
Thai beef salad on glass noodles
From the February 2007 issue of
Australian House and Garden magazine.
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INGREDIENTS
150g glass (or cellophane) noodles
750g sirloin steaks, about 3cm thick
1 tablespoon peanut or vegetable oil
1 bunch watercress
½ bunch fresh coriander, leaves only
¼ cup shredded mint leaves
1 red onion, thinly sliced
4 Lebanese cucumbers, cut into ribbons with a vegetable peeler
Dressing
¼ cup Thai fish sauce
¼ cup fresh lime juice
¼ cup hot water
1 teaspoon sugar
2 hot red chillies, sliced (seeds removed, if you like)
METHOD
Place noodles in a large bowl and cover with hot water. Let stand for 4 minutes. Drain, run under cold water until noodles are cool and drain again. Using scissors, cut into manageable lengths and set aside.
To make dressing, combine fish sauce, lime juice, hot water and sugar in a bowl and stir until sugar has dissolved. Stir in chillies and set aside.
Set a cast-iron grilling pan over moderate heat for 5 minutes. Brush both sides of the steaks with oil. Cook for 4 minutes on first side, then for 3 minutes on second side for medium-rare. Remove to a warm plate, cover loosely with foil, and let stand for 10 minutes.
Meanwhile, spread watercress on a platter. Toss noodles with ¼ cup of the dressing and arrange over the watercress. Scatter over coriander and mint leaves. Combine onion and cucumber in a bowl and toss with 2 tablespoons of the dressing. When beef has rested, slice thinly and arrange over herbs and noodles, along with onion and cucumber. Drizzle with remaining dressing.
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