Thai Beef Salad Variation
Experience the flavors of Thailand with our Grass-fed Porterhouse Steak Thai Beef Salad. Quick & easy, packed with fresh veggies and a zesty dressing. Perfect for a special dinner!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at provenir.com.au.
Cooking tools:
- Char-grill pan
- Grill
- Stove
- Plate
- Aluminum foil
- Pot
- Colander
Ingredients
- 500g Grass-fed porterhouse steak fat trimmed
- 2 teaspoons Sesame oil
- 125 g Vermicelli noodles
- 80 g Salad leaves
- 200 g Cherry tomatoes halved
- 2 Lebanese cucumber halved lengthways, seeds removed, sliced diagonally
- 1 Red onion thinly sliced
- ¼ cup Coriander leaves
- ⅓ Thai salad dressing*
- Toasted peanuts, chopped, long red chilli, thinly sliced, lime wedges, to serve
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