Thai Beef Salad Recipe

Sliced beef, noodles, vegetables and a sauce of grated ginger, chopped garlic, lime juice, sweet chili sauce. sugar and fish sauce

2 packs Hokkien noodles

1 tablespoon grated fresh ginger

1 clove garlic, finely chopped

Juice of 2 limes

4 tablespoons sweet chili sauce

3 tablespoons brown sugar

1 tablespoon fish sauce (optional)

1 carrot, finely grated

1 cup of mung bean sprouts

1 red capsicum, finely sliced

1 medium red onion, finely sliced

400-500g steak seared and sliced or 4 or 5 slices of cold beef, cut into fine ribbons

40g fresh coriander, chopped

Break the noodles into pieces, put into a bowl and cover with hot water

Soak for 5 minutes then drain, cover with cold water and leave in the sieve to drain

In a small bowl mix together the grated ginger, chopped garlic, lime juice, sweet chili sauce. sugar and fish sauce

Set this sauce mixture aside

In another bowl. mix together the grated carrot, mung bean sprouts, sliced capsicum, sliced onion, beef and 3/4 of the coriander

Place the drained noodles into a bowl or onto a platter

Cover with the mixture of meat and vegetables

Dress with the sauce mixture and toss together to combine

Garnish with the remaining coriander and serve