Thai Smoked Beef Salad
Recipe by Meat & Livestock Australia
Serves 4 | 
Prep 30 min | 
Cook 20 min
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
- Mix spices for dry rub and rub all over steak.
- 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.
- 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.
- 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.
- Whisk dressing ingredients until combined.
- 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.
