Name: Thai Beef Salad with Prawns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 200 g leaves of Baby spinach; 1 handful leaves of Cilantro; 1 handful leaves of Fresh basil leaves; 1 handful leaves of Mint leaves; ½ sliced on the angle Cucumber; 250 g halved Grape tomato; ½ finely sliced Red onion; ½ finely sliced Red bell pepper; 3 finely shredded Kaffir lime leaves; 1 deseeded Fresh chili; 3 destalked Kaffir lime leaves; 25 g toasted Sesame oil; as needed sliced Lime; 16 peeled Shrimps; 500 g boned Rib-eye steak; 910 g Rice vermicelli; as needed hot Water; 100 g Mangetout; 2 Garlic clove; 3 g Ginger; 1 white parts Lemongrass stalk; 1 handful Cilantro; 1 handful Fresh basil leaves; 1 handful Mint leaves; 20 g Coconut sugar; 35 g Tamari; 25 g Fish sauce; 50 g Extra virgin olive oil; 100 g freshly squeezed Lime juice; 50 g freshly squeezed Lemon juice

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Thai Beef Salad with Prawns

Tenina Holder

Posted January 7, 2020 (Last updated December 21, 2021)

Serves

Total Time

20mins

Calories

956

Thai Surf and Turf. Because that's totally a thing. Get onto it people. Summer dining is almost here and this one will suit everyone.

Ingredients

Baby spinach200 gleaves of
Cilantro1 handfulleaves of
Fresh basil leaves1 handfulleaves of
Mint leaves1 handfulleaves of
Cucumber½sliced on the angle
Grape tomato250 ghalved
Red onion½finely sliced
Red bell pepper½finely sliced
Kaffir lime leaves3finely shredded
Fresh chili1deseeded
Kaffir lime leaves3destalked
Sesame oil25 gtoasted
Limeas neededsliced
Shrimps16peeled
Rib-eye steak500 gboned
Rice vermicelli910 g
Wateras neededhot
Mangetout100 g
Garlic clove2
Ginger3 g
Lemongrass stalk1white parts
Cilantro1 handful
Fresh basil leaves1 handful
Mint leaves1 handful
Coconut sugar20 g
Tamari35 g
Fish sauce25 g
Extra virgin olive oil50 g
Lime juice100 gfreshly squeezed
Lemon juice50 gfreshly squeezed

Method

1. Char grill Scotch fillet both sides, on a high heat to medium rare
2. Transfer to an insulated serving bowl
3. Throw prawns into hot pan after the steak and cook quickly
4. Add to steak and keep hot
5. Add rice vermicelli to a clean large mixing bowl
6. Cover with hot water then set aside
7. Add baby spinach, cilantro, fresh basil leaves, mint leaves, cucumber, grape tomato, red onion, red bell pepper, mangetout and kaffir lime leaves to a clean serving plate
8. Add fresh chili, garlic clove, ginger, kaffir lime leaves, lemongrass stalk, cilantro, fresh basil leaves, mint leaves, coconut sugar, tamari, fish sauce, sesame oil, extra virgin olive oil, lime juice and lemon juice to the TM5 bowl
9. Blend with MC fitted - approx 20 sec, speed 10
10. Drain noodles
11. Place drained noodles on top of salad, top with sliced steak, prawns and finish with dressing
12. Serve with lime
13. There will undoubtedly be left over dressing. Store this in an airtight jar in the fridge until the next time you need a fantastic salad. It can be instant!

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