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Thai beef salad


3 tbsp sea salt
3 tbsp cracked black peppercorns
600g eye fillet
olive oil, for cooking
100g rice vermicelli noodles
3 spring onions, thinly sliced on the diagonal
1 small handful Thai basil leaves
1 small handful mint leaves
1 small handful coriander leaves
2 tbsp chopped roasted peanuts


2 tbsp finely diced ginger
2 tbsp coriander stems, finely chopped
3 garlic cloves, finely chopped
1 large red chilli, thinly sliced
1 tbsp honey
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp lemongrass (white part only), finely chopped
1 tsp sesame oil
3 tbsp extra virgin olive oil

1. Preheat the barbecue hotplate or grill to high.
2. Put the salt and pepper on a tray and roll the beef fillet in it evenly.
3. Pour some olive oil onto the barbecue and cook the beef for 4-5 minutes on each side until seared all over and rare inside. Rest for 10 minutes before slicing.
4. Place the noodles in a bowl and pour over some boiling water. Set aside until tender. Rinse and drain.
5. To make the dressing, combine the ginger, coriander, garlic, chilli, honey, vinegar, soy, lemongrass, sesame oil and olive oil in a bowl and mix well.
6. Pour half the dressing over the noodles.
7. Place the noodles on a platter and top with the beef slices, then top with the herbs, remaining dressing and the peanuts and toss to combine.

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