Thai Beef and Avocado Salad
A refreshing, crowd-pleasing salad everyone will enjoy!
20 minutesPrep Time
20 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings3 Ripe Hass Avocados
1/2 Cup of Fish Sauce
2 Tablespoons of Brown Sugar or Coconut Sugar
1 Garlic Clove, finely chopped
400g Flank Steak or Rump Steak
375g Large Rice Stick Noodles
50g Baby Green Beans, trimmed
50g Baby Yellow Beans, trimmed
250g Cherry Tomatoes, halved
1/2 Cup each of Coriander Sprigs, Mint Leaves and Thai Basil Leaves
Roasted Peanuts, chopped to serve
2 Tablespoon of Fish Sauce (for the lime-chilli dressing)
2 Tablespoon of Brown Sugar or Coconut Sugar (for the lime-chilli dressing)
2 Tablespoon of Lime Juice (for the lime-chilli dressing)
Finely grated rind of ½ Lime (for the lime-chilli dressing)
1 Birds-Eye Chilli, finely chopped, or to taste (for the lime-chilli dressing)
1 Garlic Clove, finely chopped (for the lime-chilli dressing)
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.