Name: Beef Salad
Yield: Serves 4
Ingredients: 2 tablespoons sesame oil; 1 handful mint leaves, stalks removed, leaves finely chopped; 4 x 200 g ribeye or sirloin steaks; 70 g rocket or salad leaves; 1 chilli, deseeded and finely chopped; 250 g egg or rice noodles; 30 ml red wine vinegar; 100 ml rapeseed oil; 200 ml reserved beef marinade; 1 handful mint leaves, finely sliced; 60 ml sesame oil; 2 teaspoons soya sauce; 150 g skinless peanuts or cashew nuts; 300 ml soya sauce; 1 handful mint, stalks removed, leaves roughly chopped; 1 handful coriander, stalks removed, leaves roughly chopped; 1 small carrot, peeled and super finely sliced; 1 cucumber, deseeded and sliced into thin strips; 1 red pepper, deseeded and cut into strips; 2 handfuls coriander, stalks removed, leaves finely chopped; 1 handful coriander, stalks and all, chopped; freshly cracked black pepper; salt; a wee spray vegetable oil; 2 teaspoons fish sauce; zest and juice of 4 limes; 1 handful flaked coconut, lightly toasted; 1 small red onion, finely sliced; 3 spring onions, sliced; 100 g brown sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.