Thai Beef Noodle Salad
Our take on a Thai beef noodle salad - a mash up of several we have had over the years. Make this recipe as spicy as you would like by changing the type and amount of chilli used.
Beer Pairing - Tegernseer - Hell, 4.8%
Recipe by Katie Cullen
800g beef rump steak
200g Rice Vermicelli noodles
1 large lime
25ml fish sauce
5 teaspoons finely chopped palm sugar
Half a fresh lemon grass stalk - finely sliced
1 red chilli - finely sliced
Small punnet cherry tomatoes - quartered
fresh mint leaves
1 shallot - finely sliced
1 avocado - cubed
1 mango - cubed
Prepare the rice noodles according to the packet instructions (once done add a tiny bit of oil to stop it sticking together).
Combine the juice of the lime, fish sauce, palm sugar, lemon grass and chilli, until most of the palm sugar has dissolved.
Cook the rump steak, and brush some of the marinade onto the steaks while cooking. Rest the steak and then slice it into strips.
Pour the remaining marinade over the rice noodles to coat evenly. Add all the rest of the vegetables, herbs and steak.