I think I’ve said before that we don’t cook a lot of Asian cuisine at home, but due to exhausting our regular menu I’ve been trying to branch out and find kid-friendly Asian recipes.
I had a craving for a juicy beef salad, Thai-inspired. I checked out a few recipes around the place and settled on one from kidspot.com.au a great resource for all things children. I knew it would be easy on the chilli and fish sauce – perfect, and it included some carbs via the noodles – always important for kids.
I really enjoyed the dressing (I doused that thing!) but I left it off of the kids’ dishes. Maybe next time I’ll experiment, spice things up a bit and add a little to their dishes?
Thai Beef Noodle Salad
Inspired by Kidspot
650g rump steak
salt and pepper
1 teaspoon olive oil
150g vermicelli rice noodles
1 cup bean shoots
2 lebanese cucumbers, cut into strips
1 carrot, peeled and cut into thin strips
1 cup cherry tomatoes, halved
½ cup mint leaves
½ cup coriander leaves
1 long red chilli, seeds removed, cut into thin strips (optional)
2 tablespoons brown sugar
2 tablespoons lime juice
2 tablespoons fish sauce
roasted peanuts to garnish
In a small bowl combine sugar, lime juice and fish sauce. Set aside.
Tenderise steak with a meat mallet and season with salt and pepper.
Heat oil in frypan over high heat, add steak and cook to your liking. Transfer meat to a plate and cover with foil to keep warm.
Soak the vermicelli in boiling water for 2 minutes, drain in a sieve, rinse with cold water and drain again. Divide between 4 serving bowls.
In a large bowl combine the bean shoots, cucumber, carrot, tomatoes, herb leaves and chilli if using. Place on top of the vermicelli.
Thinly slice the beef and place on the salad. Generously drizzle with dressing (or let each person add their own) and scatter some peanuts.