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

INGREDIENTS

Serves 4

• 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

• fresh coriander

• 1 shallot - finely sliced

• 1 avocado - cubed

• 1 mango - cubed

METHOD

1. Prepare the rice noodles according to the packet instructions (once done add a tiny bit of oil to stop it sticking together).

2. Combine the juice of the lime, fish sauce, palm sugar, lemon grass and chilli, until most of the palm sugar has dissolved.

3. Cook the rump steak, and brush some of the marinade onto the steaks while cooking. Rest the steak and then slice it into strips.

4. Pour the remaining marinade over the rice noodles to coat evenly. Add all the rest of the vegetables, herbs and steak.

5. Serve.