Thai Beef Salad with Greens

 Method:

1. Season the steak with pepper and cook on hot ribbed grill or under a preheated grill for 5 minutes on each side or until done to taste. Remove; allow to stand 5-10 minutes.
2. Cut into very thin slices and place in a bowl. Combine mint with onion slices, sliced chillies, lime or lemon juice, fish sauce and sugar. Stir well and add to beef slices, tossing.
3. Toss with peanuts, salad greens, cherry tomatoes, and extra mint leaves and pile on top of Crispy Noodles.

CRISPY NOODLES: Take a small handful of rice vermicelli and heat some vegetable oil in a wok; test the heat with a few strands of vermicelli. It should swell to many times its size immediately if oil is hot enough. Fry the handful, scooping out with a wire strainer as soon as strands puff and turn pale golden. Drain on paper towels and cool.

MIXED SALAD LEAVES: each type of salad leaf has a unique – some pale, some bright, in various colours. Look for mixed mesclun, add beansprouts, or choose a few of your favourites. Wash salad as possible, dry, wrap in a kitchen towel and store in plastic bags in the fridge.

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