Ripper Thai beef noodle salad

Turn up the heat with this tasty Thai classic – its fast, fresh and seriously fabulous, plus most of it can be made ahead.

Recipe «Ripper Thai beef noodle salad» 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: 100g pkt dried rice vermicelli noodles, 60ml lime juice, 25ml fish sauce, 5 tsp finely chopped palm sugar, 1 tbsp finely chopped fresh lemongrass , 3 kaffir lime leaves, thinly sliced, 1 long fresh red chilli, finely chopped, 400g beef rump steak, fat removed , 2 Lebanese cucumbers, peeled into ribbons, 200g punnet grape tomatoes, halved, 3/4 cup fresh mint leaves, 3/4 cup fresh coriander leaves, 55g trimmed bean sprouts, 3 spring onions , thinly sliced.

Ingredients:

• 100g pkt dried rice vermicelli noodles 
• 60ml lime juice 
• 25ml fish sauce 
• 5 tsp finely chopped palm sugar 
• 1 tbsp finely chopped fresh lemongrass 
• 3 kaffir lime leaves, thinly sliced 
• 1 long fresh red chilli, finely chopped 
• 400g beef rump steak, fat removed 
• 2 Lebanese cucumbers, peeled into ribbons 
• 200g punnet grape tomatoes, halved 
• 3/4 cup fresh mint leaves 
• 3/4 cup fresh coriander leaves 
• 55g trimmed bean sprouts 
• 3 spring onions , thinly sliced 

Instructions

1. Prepare the noodles following packet directions. Combine the lime juice, fish sauce, palm sugar, lemongrass, kaffir lime and chilli in a small bowl.
2. Heat a barbecue grill or chargrill on medium-high. Brush the beef with a little of the lime juice mixture. Cook on grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside to rest.
3. Combine the noodles, cucumber, tomato, mint, coriander, bean sprouts and spring onion in a bowl. Thinly slice the beef across the grain. Add the beef to the noodle mixture. Pour over the remaining lime juice mixture. Toss to combine.