Thai Beef Salad
with Noodles and Fragrant Greens
Simple, bright and packed with filling ingredients, this salad is deceptively simple and delicious. Tearing over fresh mint and basil adds a pop of colour and freshness, to silky rice noodles and perfectly cooked shaved-beef. Enjoy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shaved Beef
100 g
Rice Noodles
10 g
Thai Basil
10 g
Mint
113 g
Grape Tomatoes
132 g
Mini Cucumber
56 g
Spring Mix
50 g
Shallot
1 unit
Lime
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
1 tbsp
Chili-Garlic Sauce
28 g
Peanuts, chopped
(Contains Peanuts)
Not included in your delivery
1 tbsp
Sugar*
1 tsp
Salt*
tbsp
Oil*
Nutrition Values
Utensils
Instructions
Rinsing cooked rice noodles with cold running water is a technique called shocking. It rinses off any starch residue on the noodles' surface and keeps them from sticking to each other.
Wash and dry all produce.* Bring a large pot of water with 2 tsp salt (dbl for 4 ppl) to a boil. Halve the tomatoes. Cut the cucumbers in half lengthwise, then slice into 1/4-inch half moons. Peel and thinly slice the shallot(s). Juice the lime(s). Pat the shaved beef dry with paper towels, then cut any larger pieces in half.
In a small bowl, whisk together the lime juice, soy-mirin blend, chili garlic sauce and 1 tsp sugar (dbl for 4 ppl). Set aside.
Add the rice noodles to the medium pot with the boiling water. Reduce the heat to medium. Cook, stirring occasionally, until the rice noodles are tender, 10-12 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then half the beef and half the shallots. Cook until the beef is browned, 1-2 min per side. Transfer to a medium bowl and repeat with the remaining beef and remaining shallots. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
When the beef is done, add 2 tbsp sauce (dbl for 4 ppl) from the small bowl to the medium bowl with the beef. Stir to coat. Set aside. When the noodles are tender, drain and rinse them under cold running water. In a large bowl, toss together the noodles, tomatoes, cucumbers and remaining sauce.
Divide the spring mix between bowls and top with the noodle mixture and the beef. Tear over the mint and basil leaves. Sprinkle with the peanuts.
