Thai Smoked Beef Salad

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Thai Smoked Beef Salad

Recipe by Meat & Livestock Australia

pax icon 4 people   | time 50 minutes
 

Ingredients

  • 600g beef rump steak
  • ¼ cup wood shavings (suitable for smoking)
  • 1 tbsp Szechuan pepercorns
  • 1 tbsp vegetable oil
  • 120g vermicelli bean thread noodles
  • 100g green beans, diagonally slived 3cm lengths
  • 100g baby roma tomatoes, quartered
  • 1 cup coriander leaves
  • ½ cup salted raosted peanuts, coarsley chopped
  • ¼ cup crispy shallots, to serve

Dry Rub:

  • ¼ tsp black pepper
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp tumeric powder
  • ½ tsp ground ginger

Dressing:

  • 1 tbsp AYAM™ Fish Sauce
  • Juice of 2 limes
  • 1 clove garlic, crushed
  • 2 tbsp white sugar
  • 1 tsp mild chilli powder
  • 1 pinch salt
 

Method

  1. Mix spices for dry rub and rub all over steak.
  2. Place a piece of foil in the base of a wok. Place wood shavings and Szechuan peppercorns on foil. Set wok over high heat until smoking.
  3. Place steak on a circular rack inside wok. Cover with wok lid and smoke over medium heat for 20 minutes. Season steak with salt and barbecue, char-grill or pan fry on high heat for 1 minute each side until medium rare, or to your liking. Rest for 5 minutes and slice against the grain.
  4. Place noodles in a deep bowl and pour boiling water over them to cover. Leave for 3 minutes or until almost tender, add green beans, leave for another 2 minutes until beans and noodles are tender and drain.
  5. Whisk dressing ingredients until combined.
  6. Combine drained noodles and beans with remaining salad ingredients, dressing and sliced beef.

Tips:

  • Use cashews or macadamias instead of peanuts
  • Make your own crispy shallots. Peel and finely slice asian red shallots or French eschallots with a sharp knife or mandolin slicer. Pat dry with paper towels. Fry in hot vegetable oil until crisp and golden brown, drain on clean paper towel.