Fresh asia inspired salad with rice noodles and grilled beef

Discover the vibrant flavors of an Asian-inspired salad featuring tender grilled beef and delicate rice noodles. Perfect harmony of taste and texture.

Ingredients:

• Meat Marinade
• 2 tablespoons soya sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fish sauce
• 1/2 lime, zest
• 1/4 thumb size ginger, freshly grated
• 1 teaspoon brown sugar
• 1/4 chilli, grated
• Salad
• 4 tablespoons lime juice, freshly squeezed
• 1 lime, zest
• 2 tablespoons peanut oil
• 4 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 6 spring onions, small
• 1/2 ginger
• 2 handfuls celeriac, thinly sliced
• 1 zucchini
• 2 handfuls peanuts
• mixed chillies (for extra spiciness)
• 2 tablespoons peanut oil
• 4 beef steaks, shoulder (1 cm thick / 0.4 inch thick)
• 1 handful mint, balm and coriander
• 200 grams rice noodles

Instructions:

1. To start, make the marinade by combining soy sauce, rice vinegar, fish sauce, lime zest, grated ginger, brown sugar, and grated chili in a bowl. Pour this mixture over the beef steaks and let them marinate in the refrigerator for half an hour.
2. While the beef is marinating, prepare the vegetables. Thinly slice the spring onions, including the green parts. Grate the ginger. Peel and slice the zucchini into thin strips. Using a speed peeler, thinly slice the cucumbers after washing and peeling them.
3. Cook the rice noodles according to the package instructions. Once cooked, rinse them thoroughly under cold running water to remove excess starch and prevent them from sticking together.
4. Make the salad dressing by combining lime juice, lime zest, peanut oil, soy sauce, fish sauce, and brown sugar in a small bowl. For a spicy kick, consider adding some dried chili flakes.
5. Heat a grill pan over high heat. Toast two handfuls of peanuts in the pan until they turn golden brown. Set them aside for later. Pat the steaks dry and wipe the grill pan clean with paper towels. Return the pan to the heat and add peanut oil. Once the oil is very hot, grill the steaks for about a minute on each side for a medium doneness, or longer if you prefer them well done. Allow the steaks to rest for 5 minutes before slicing them thinly, approximately 0.5 cm or 0.2 inches thick.
6. Combine the cold rice noodles and prepared vegetables, then add the thinly sliced beef. Coarsely chop the mint, basil, and cilantro before adding them to the salad bowl. Pour the salad dressing over the mixture, add the roughly chopped peanuts, and serve.

Summary:

• Calories: 5943 kcal
• Fat: 369 g
• Protein: 409 g
• Carbs: 234 g
• Potassium: 6636 mg
• Magnesium: 571 mg