Beef Salad

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

There is a lot of chopping and marinating in this recipe but it is so worth the effort – it’s my favourite salad that I’ve ever created. I am a fresh coriander and mint fiend and this is proven in the recipe – don’t scrimp on the fresh herbs or lime!

  • The steak needs to be marinated in the fridge overnight.
  • If you’re making this salad for someone gluten/wheat free, be sure to use free-from soya sauce and swap the egg noodles for rice noodles.
  • You can make the different parts of this in advance. As long as you keep them in the fridge, the steak can marinate for up to three days, the dressing will keep for three days and the dressed noodles will be fine for two days.

Ingredients

For the Beef

  • zest and juice of 4 limes
  • 1 handful coriander, stalks and all, chopped
  • 1 handful mint leaves, finely sliced
  • 300 ml soya sauce
  • 60 ml sesame oil
  • 30 ml fish sauce
  • 100 g brown sugar
  • 40 ml rapeseed oil
  • 4 x 200 g ribeye or sirloin steaks
  • a wee spray vegetable oil
  • salt
  • freshly cracked black pepper

For the Dressing

  • 200 ml reserved beef marinade
  • 30 ml red wine vinegar
  • 100 ml rapeseed oil

For the Noodles

  • 250 g egg or rice noodles
  • 1 tablespoon rapeseed oil
  • 2 tablespoons sesame oil
  • 2 handfuls coriander, stalks removed, leaves finely chopped
  • 1 handful mint leaves, stalks removed, leaves finely chopped
  • 1 chilli, deseeded and finely chopped
  • 3 spring onions, sliced

For the Salad

  • 150 g skinless peanuts or cashew nuts
  • 2 teaspoons soya sauce
  • 2 teaspoons fish sauce
  • 1 handful flaked coconut, lightly toasted
  • 1 small red onion, finely sliced
  • 1 red pepper, deseeded and cut into strips
  • 1 small carrot, peeled and super finely sliced
  • 1 cucumber, deseeded and sliced into thin strips
  • 1 handful coriander, stalks removed, leaves roughly chopped
  • 1 handful mint, stalks removed, leaves roughly chopped
  • 70 g rocket or salad leaves

Method

Make your steak marinade by placing the lime zest and juice into a mixing bowl along with the chopped coriander, sliced mint, soya sauce, sesame oil, fish sauce, brown sugar and rapeseed oil and whisk well. Heat a frying pan or griddle over a high heat until the pan is almost at smoking point, spray with a little bit of oil and put in your steaks. Season with salt and black pepper. Cook the steaks for about three to four minutes each side so they are still pink in the middle. Take off the heat, place the steaks in a tub and pour over the marinade. Leave to cool at room temperature until they are cold enough to go into the fridge, then marinate overnight (or for up to three days).

The next day, drain 200ml of the marinade from the steaks and put it in a small bowl. Add the red wine vinegar and whisk, then keep whisking as you slowly drizzle in the rapeseed oil. The dressing will naturally split if you leave it to sit – this is fine, just give it another little whisk before using.

Cook your noodles according to the instructions on the packet, using a fork to make sure they don’t stick together, then drain and refresh in a bowl of cold water. Drain the cold water off the noodles and immediately toss them with the rapeseed and sesame oils to prevent them sticking together. Add the chopped coriander, mint, chilli and spring onion and mix through gently with your hands.

Toast your peanuts or cashews in a small, dry frying pan over a high heat until they are starting to brown, then add the soya sauce and fish sauce on top of the hot nuts and cook for a further minute until they take on all the liquid. Take the pan off the heat.

When you’re ready to serve, place your toasted flaked coconut, red onion, red pepper, carrot, cucumber, coriander, mint and rocket/salad leaves in a large bowl. Toss gently to mix the ingredients, then add the noodles and the soya toasted nuts. Drain your steaks, slice them into thin strips and scatter on top. Pour over the dressing, mix gently and serve immediately.