I love Thai spicing, especially with marinated beef. This salad is healthy and hearty at the same time.
Top tip: You can use any steak cut thinly, I’d recommend a sirloin if you want it to melt in your mouth, but medallions if you are watching you’re weight.
Serves 3
INGREDIENTS:
Beef – 3 small steaks
Soy Sauce – 25mls
Garlic – 2 cloves
Radish – 3
Carrot – 1
Red Onion – 1/2
Spinach – 3 large handfuls
Quinoa – 1 cup
Red Chilli – 1/2
Broccoli Florets – 1 handful
Noodles – 3 nests
For the dressing:
Fish Sauce – 2tsp
Red Chilli – 1/2
Lime Juice – 1/2 lime
Light Brown Sugar – 1 tsp
Olive Oil – 2 tbsp
Concentrated Chicken Stock – 50mls
Ginger – 1cm nub
1. Prepare the beef by slicing thinly against the grain. Place in a dish and cover with soy sauce and crushed garlic. Cover and place in the fridge to marinade for a minimum 30 minutes.
2. Next prepare the salad. Slice the radish, discarding the ends. Peel the carrot skin off and discard, and then use the peeler to peel thin strips of carrot. Peel and thinly slice the red onion. De-seed the red chilli (unless you like things really hot!) then chop finely.
3. Now prepare the quinoa, by boiling according to packet instructions, and then drain. Toss together with the spinach, broccoli, and sliced vegetables.
4. Whilst cooking the noodles you can prepare the dressing. Finely chop the de-seeded red chilli and grate the ginger into a cup. Add the sauces and sugar and whisk thoroughly. Taste it to check your seasoning, you may wish to add more spice or more sugar.
5. In a wok, heat a little oil, and fry the beef strips on a high heat for 1-2 minutes each side. Drain the noodles and place on a plate, leaving a central well in which to layer your salad. Decorate with strips of beef and dressing.
