Thai beef and noodle salad

INGREDIENTS

100g bean thread noodles

2 tablespoons vegetable or peanut oil

2 teaspoons red curry paste

500g beef fillet

2 lebanese cucumbers, halved lengthways and thinly sliced diagonally

250g cherry tomatoes, halved

1 red capsicum, thinly sliced lengthways

1/2 red onion, thinly sliced

2 large mung bean sprouts

1 small handful mint

1 small handful coriander

1 small handful thai basil

1 long red chilli, deseeded and thinly sliced

2 tablespoons roasted peanuts, chopped

DRESSING

2 tablespoons lime juice

1 1/2 tablespoons fish sauce

1 tablespoon coarsely grated palm sugar, substitute soft brown sugar if unavailable

2 teaspoons sesame oil

1 garlic clove, crushed

METHOD

Place the noodles in a heatproof bowl, cover with boiling water and set aside for 5 minutes, to soften. Drain.

Heat the vegetable or peanut oil in a frying pan over medium–high heat.

Smear the curry paste over the beef. Sear the beef on all sides for 8–10 minutes, for medium, or until browned all over and cooked to your liking. Transfer to a plate, cover and set aside for 5 minutes, to rest.

Meanwhile to make the dressing, whisk the ingredients together in a small bowl, until the sugar dissolves.

Combine the noodles and the remaining salad ingredients, except the peanuts, in a large bowl. Thinly slice the beef and add to the salad. Pour over the dressing and toss to combine.

Serve sprinkled with peanuts.

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