Lunch

Thai beef and avocado salad

Thai Beef and Avo salad
  • Serves: 4
  • Preparation: 20 minutes
  • Cooks In: 20 minutes
  •       

Ingredients

3 ripe Hass avocados
½ cup fish sauce
2 tbsp brown sugar or coconut sugar
1 garlic clove, finely chopped
400 g thick piece of flank steak
375 g large rice stick noodles
50 g baby green beans, trimmed
50 g baby yellow beans, trimmed
250 g cherry tomatoes, halved
½ cup each coriander sprigs, mint leaves and Thai basil leaves
Coarsely chopped roasted peanuts, to serve
Lime-chilli dressing
2 tbsp fish sauce
2 tbsp brown sugar or coconut sugar
2 tbsp lime juice
Finely grated rind of ½ lime
1 birds-eye chilli, finely chopped, or to taste
1 garlic clove, finely chopped

Method

1

Combine fish sauce, coconut sugar and garlic in a large bowl, stir to combine, then add steak and turn to coat. Set aside at room temperature to marinate for 30 minutes, turning the steak occasionally in the marinade.

2

Meanwhile, cook the noodles in a large saucepan of boiling salted water for 6-8 minutes until just tender, adding the beans in the last minute of cooking. Drain well, then rinse under cold running water. Shake off any excess water and transfer to a large bowl. Add cherry tomatoes and herbs and refrigerate until required.

3

Preheat oven to 200C and preheat a char-grill to medium-high heat. Drain steak from marinade and char-grill for 3-4 minutes until browned and lightly charred. Turn and cook the remaining side for another 4 minutes, transfer to a baking tray and cook for another 4 minutes. Cover loosely with foil and rest for 10 minutes – this will result in a medium-rare steak.

4

While the meat is resting, make the lime-chilli dressing. Combine ingredients in a bowl with 2 tbsp hot water and stir to combine and dissolve the sugar.

5

Halve the Hass avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Cut the flesh into wedges and add to the noodle mixture.

6

Halve the Hass avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Cut the flesh into wedges and add to the noodle mixture.

Ingredients

 3 ripe Hass avocados
 ½ cup fish sauce
 2 tbsp brown sugar or coconut sugar
 1 garlic clove, finely chopped
 400 g thick piece of flank steak
 375 g large rice stick noodles
 50 g baby green beans, trimmed
 50 g baby yellow beans, trimmed
 250 g cherry tomatoes, halved
 ½ cup each coriander sprigs, mint leaves and Thai basil leaves
 Coarsely chopped roasted peanuts, to serve
Lime-chilli dressing
 2 tbsp fish sauce
 2 tbsp brown sugar or coconut sugar
 2 tbsp lime juice
 Finely grated rind of ½ lime
 1 birds-eye chilli, finely chopped, or to taste
 1 garlic clove, finely chopped

Directions

1

Combine fish sauce, coconut sugar and garlic in a large bowl, stir to combine, then add steak and turn to coat. Set aside at room temperature to marinate for 30 minutes, turning the steak occasionally in the marinade.

2

Meanwhile, cook the noodles in a large saucepan of boiling salted water for 6-8 minutes until just tender, adding the beans in the last minute of cooking. Drain well, then rinse under cold running water. Shake off any excess water and transfer to a large bowl. Add cherry tomatoes and herbs and refrigerate until required.

3

Preheat oven to 200C and preheat a char-grill to medium-high heat. Drain steak from marinade and char-grill for 3-4 minutes until browned and lightly charred. Turn and cook the remaining side for another 4 minutes, transfer to a baking tray and cook for another 4 minutes. Cover loosely with foil and rest for 10 minutes – this will result in a medium-rare steak.

4

While the meat is resting, make the lime-chilli dressing. Combine ingredients in a bowl with 2 tbsp hot water and stir to combine and dissolve the sugar.

5

Halve the Hass avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Cut the flesh into wedges and add to the noodle mixture.

6

Halve the Hass avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Cut the flesh into wedges and add to the noodle mixture.

Thai beef and avocado salad

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Total Time35 mins
11 Ingredients
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