Ingredients
- Sizzle thin steak 200g
- Vermicelli noodles
- 1 small carrot sliced thinly
- 1 Lebanese cucumber sliced thinly
- Coriander, mint and Thai basil leaves for decoration and extra flavour
- Spring onion 1 sprig sliced thinly
- 2 fresh chilis sliced thinly for garnish, use some for sauce
- Cooking oil
- 1/2 purple onion or shallot
- 2 cloves garlic
- 1 handful sesame seeds
- Sauce: Lee Kum Kee Salt Reduced Soy Sauce 1 tablespoon, Fish sauce 1.5 tablespoon, 1 teaspoon brown sugar or honey, 1 sliced fresh red chilli, minced 2 cloves garlic, grated ginger 10g, juice from 1 whole lime
Method
- Crush chilli and garlic mince together into a paste, then add grated ginger, lime juice, fish sauce, sugar and Lee Kum Kee salt reduced soy sauce to make the salad dressing.
- Boil water and soak vermicelli for 3-4 minutes, rinse with cold water then place aside.
- Heat cooking oil in frying pan or grill and sauté the purple onions and garlic until brown then set aside.
- Grill steaks on pan for approximately 2-3 minutes on each side or until cooked medium to well done. Remove and set aside to rest.
- Plate the sliced carrot, cucumber and vermicelli in the centre. Slice the beef and place on each side. Pour over some of the garlic and purple onion on the beef.
- Sprinkle some spring onion, sesame seeds, fresh chilli on the salad, then place mint, coriander and Thai basil leaves for garnish. Serve with the dressing made earlier. Enjoy this dish with a kick!
Product used in recipe
- Lee Kum Kee - Salt Reduced Soy Sauce
