Meat is such a versatile part of the food chain, it can be used in many different ways to create a delicious meal. Often when we think about meat, it’s auto pilot to the BBQ, but here I’ve given you a little oriental inspiration to turn incredible Australian Rib Eye from The Meat Club into a great meal by making a Thai Beef Salad.
The Meat Club provide fresh Australian meat delivered to your door monthly in Singapore. So when thinking about entertaining or just preparing a meal for your family, have a look at their site to start your orders coming. Here is the link to start building your own pack https://www.themeatclub.com.sg/ourPacks/own-Pack
Thai Beef Salad with Vermicelli Noodles
Servings: 4 people
Prep Time: 30 minutes
Cook Time: 5 minutes
2 cloves garlic, crushed
½ teaspoon fresh ginger, grated
1 tablespoon fresh lime juice
2 tablespoons fish sauce
1 ½ tablespoon brown sugar
2 teaspoon sesame oil
Freshly ground pepper
100g dried vermicelli noodles
2 Lebanese cucumbers finely sliced
200g mixed lettuce greens
¼ cup fresh parsley roughly chopped (or coriander)
¼ cup fresh mint roughly chopped
Handful of fresh green beans blanched
4 Spring onions/shallots roughly sliced
Make the marinade for the steak. In a mixing bowl, combine garlic, ginger, lime juice, fish sauce, sugar and sesame oil. Mix well making sure the sugar has dissolved. Pour ¼ of the marinade over the steak and place in the fridge for at least 30 minutes. Take the steak out of the fridge, turn the meat in the marinade and let it stand for 15 minutes to come to room temperature. Soak the vermicelli noodles in water for 15 minutes or as per packaging instructions.
Whilst your steak is marinating, make the salad by combining the cucumber, mixed greens, parsley, mint, beans and shallots. Now bring a large pot of water to the boil, add the vermicelli noodles and cook for a few minutes, till they are soft. Drain and set aside.
Cook the steak
In a frying pan, add a small amount of oil and heat the pan. Once the pan is hot, add the rib eye, cook for 2 minutes on each side so the meat is medium rear. Transfer the steak to a carving board and leave to rest for 3 minutes.
Assemble the salad and noodles and dress with the remaining marinade, toss to combine. Divide into bowls or onto a serving platter. Cut the rib eye across the grain in thin slices. Top the salad with the slices of rib eye, add any remaining marinade over each bowl and serve.
For more information on how to order this fabulous Aussie meat click on the link below: