Thai beef salad (gluten-free)

This gluten-free version of Thai seared beef salad will make your taste-buds sing.

Recipe «Thai beef salad (gluten-free)» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 400g piece eye fillet, 2 tbsp crushed black peppercorns, 1 tsp five-spice powder, 1 tbsp vegetable oil, 100g rice vermicelli , 1 tbsp brown sugar, 1/4 cup lime juice, 1/4 cup fish sauce , 1 long red chilli, seeds removed, cut into long strips, 150g packet mixed Asian greens, 2 Lebanese cucumbers, cut into batons Thai basil leaves* and chopped peanuts, to garnish.

Ingredients:

• 400g piece eye fillet 
• 2 tbsp crushed black peppercorns 
• 1 tsp five-spice powder 
• 1 tbsp vegetable oil 
• 100g rice vermicelli 
• 1 tbsp brown sugar 
• 1/4 cup lime juice 
• 1/4 cup fish sauce 
• 1 long red chilli, seeds removed, cut into long strips 
• 150g packet mixed Asian greens 
• 2 Lebanese cucumbers, cut into batons Thai basil leaves* and chopped peanuts, to garnish 

Instructions

1. Preheat oven to 200°C.
2. Pat beef dry with paper towel. Combine peppercorns and five-spice and press onto beef. Heat oil in a frypan over high heat, then sear beef all over. Place on a baking tray in the oven for 6 minutes. Set aside to rest - the meat will be very rare.
3. Soak the vermicelli in boiling water for 2 minutes, then drain, refresh with cold water and drain again. Divide between 4 serving bowls.
4. In a separate bowl, combine the sugar, lime juice, fish sauce and chilli.
5. Wash and dry greens, then pile them onto noodles with cucumber. Thinly slice beef and place on greens. Drizzle with dressing. Top with basil and peanuts.