Thai Beef Salad with Prawns

by

Tenina Holder

POSTED January 7, 2020 (LAST UPDATED September 15, 2020)

Serves

6

Total Time

20mins

Calories

54749

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.

recipe-image

    INGREDIENTS


  • Rib-eye steak icon
    Rib-eye steak

    500 g (about 1)boned

  • Shrimps icon
    Shrimps

    16 (about 144 g)peeled

  • Cilantro icon
    Cilantro

    ½ cup (about 14 g)leaves of

  • Mint icon
    Mint

    ½ cup (about 13 g)leaves of

  • Cucumber icon
    Cucumber

    ½ (about 150 g)sliced

  • Grape tomato icon
    Grape tomato

    250 g (about 27 ¾)halved

  • Red onion icon
    Red onion

    ½ (about 68 g)finely sliced

  • Red bell pepper icon
    Red bell pepper

    ½ (about 75 g)finely sliced

  • Kaffir lime leaves icon
    Kaffir lime leaves

    3 (about 1 g)shredded

  • Kaffir lime leaves icon
    Kaffir lime leaves

    3 (about 1 g)destalked

  • Sesame oil icon
    Sesame oil

    25 g (about 1 ¾ tablespoons)toasted

  • Lime icon
    Lime

    as neededsliced

  • Rice vermicelli icon
    Rice vermicelli

    908 g (about 908)

  • Water icon
    Water

    as neededhot

  • Baby spinach icon
    Baby spinach

    200 g (about 6 ½ cups)

  • Fresh basil icon
    Fresh basil

    1 cup (about 43 g)

  • Mangetout icon
    Mangetout

    100 g (about 100)

  • Fresh chili icon
    Fresh chili

    1 (about 20 g)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)

  • Ginger icon
    Ginger

    3 g (about 1 ⅝ teaspoons)

  • Lemongrass stalk icon
    Lemongrass stalk

    1 (about 12 g)

  • Cilantro icon
    Cilantro

    ½ cup (about 14 g)

  • Mint icon
    Mint

    ½ cup (about 13 g)

  • Coconut sugar icon
    Coconut sugar

    20 g (about 1 ⅝ tablespoons)

  • Tamari icon
    Tamari

    35 g (about 2 tablespoons)

  • Fish sauce icon
    Fish sauce

    25 g (about 1 ⅜ tablespoons)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    50 g (about 3 ⅝ tablespoons)

  • Lime juice icon
    Lime juice

    100 g (about 3 ⅓)

  • Lemon juice icon
    Lemon juice

    50 g (about 1 ¾)

    METHOD


  • 1. Add rib-eye steak to a clean large cast iron skillet
  • 2. Grill in broiler - high heat
  • 3. Transfer content of large cast iron skillet to large serving bowl
  • 4. Heat large cast iron skillet
  • 5. Add shrimps to the large cast iron skillet
  • 6. Cook quickly
  • 7. Transfer content of large cast iron skillet to meat
  • 8. Add rice vermicelli to a clean large mixing bowl
  • 9. Cover with water then set aside
  • 10. Add baby spinach, cilantro, fresh basil, mint, cucumber, grape tomato, red onion, red bell pepper, mangetout and kaffir lime leaves to a clean serving plate
  • 11. Add fresh chili, garlic clove, ginger, kaffir lime leaves, lemongrass stalk, cilantro, fresh basil, mint, coconut sugar, tamari, fish sauce, sesame oil, extra virgin olive oil, lime juice and lemon juice to the TM5 bowl
  • 12. Blend - approx 20 sec, speed 10
  • 13. Drain noodles
  • 14. Place noodles on salad
  • 15. Add meat to salad
  • 16. Drizzle salad with dressing
  • 17. Serve with lime
  • 18. Serve immediately

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