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Photographer: Dean Wilmot. Stylist: Sarah Denardi
Photographer: Dean Wilmot. Stylist: Sarah Denardi

Ingredients

  • 500g beef fillet, trimmed
  • 100g rice vermicelli
  • 1 (130g) Lebanese cucumber, seeded,
  • sliced thinly
  • ½ cup firmly packed fresh coriander leaves
  • 1/3 cup firmly packed fresh Thai basil leaves
  • 10cm stick (20g) lemon grass, crushed, sliced thinly
  • 2 fresh kaffir lime leaves, shredded finely
  • 2 (50g) French shallots, sliced thinly
  • 2 tablespoons fried shallots
  • thai dressing
  • 2 fresh small red thai chillies, halved
  • 1 clove garlic, quartered
  • ¼ teaspoon caster sugar
  • 1/3 cup (80ml) lime juice
  • 2 tablespoons fish sauce

Thai beef salad with chilli and lime

  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

Cook beef on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover beef; stand for 5 minutes, then slice thinly.

Meanwhile, place vermicelli in a medium heatproof bowl, cover with boiling water; stand until tender, drain. Rinse under cold water; drain.

Thai dressing

Using a mortar and pestle, crush chilli, garlic and sugar to a paste. Combine paste with remaining ingredients in a small bowl.

Combine beef, vermicelli, cucumber, herbs, lemon grass, lime leaves and sliced shallot in a large bowl. Divide salad among serving plates; drizzle with Thai Dressing, sprinkle with fried shallots.

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