Thai Beef Salad Recipe

Ingredients
500g beef eye fillet, trimmed
1 tbs olive oil
125g dried rice vermicelli noodles
1 telegraph cucumber, halved lengthways, seeds removed, thinly sliced
1 red capsicum, very thinly sliced
1 red onion, very thinly sliced
250g punnet cherry tomatoes, halved
1 cup fresh coriander
1 cup fresh mint
1 cup fresh Thai basil or regular basil leaves
1 long red chilli, seeds removed, finely chopped
1/4 cup (60ml) lime juice
1 tbs sesame oil
2 tbs brown sugar
2 tbs fish sauce
1 tbs light soy sauce
1 tbs grated ginger
2 garlic cloves, finely chopped

Method

Step 1. Preheat a chargrill or barbecue on high. Brush beef with olive oil and season. Chargrill beef, turning, for 10 minutes for rare or until cooked to your liking. Loosely cover with foil and set aside to rest for 5 minutes

Step 2. Meanwhile, soak noodles in a bowl of boiling water for 5 minutes, then drain and refresh under cold running water. Divide among 4 serving bowls.

Step 3. Combine the cucumber, capsicum, onion tomato, herbs and chilli in a bowl.

Step 4. Place lime juice, sesame oil, sugar, fish and soy sauces, ginger and garlic in a screwtop jar and shake well to combine.

Step 5. Slice beef, combine with salad and divide among the bowls of noodles, then drizzle over dressing to serve.