Thai Beef Salad with Fettuccine
The tastes of Thailand – lime, soy and garlic, teamed with tender steak and Latina™ Fresh Egg Fettuccine.
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Preparation Time
10 minutes
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Cooking Time
15 minutes
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Serves
4 or 1 large salad to share
2 tablespoons fish sauce
1 tablespoon soy sauce
2 limes, zested and juiced
1/4 cup brown sugar
1 clove garlic, crushed
2 x 150g lean rump or sirloin steaks
375g pack Latina Fresh Egg Fettuccine
1 cup fresh coriander, roughly chopped
70g snow peas, blanched and sliced thinly
1 punnet mini Roma tomatoes, cut in half
1. For the dressing, combine sauces, lime zest, juice, sugar and garlic in a screw-top jar. Shake well.
2. Brush steaks with a tablespoon of dressing. Preheat lightly oiled barbecue or grill and cook steaks for 3-4 minutes each side, or until cooked to your liking. Remove, cover with foil and rest for 5 minutes. Slice beef thinly across the grain.
3. Meanwhile, add Latina™ fettuccine to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 2 minutes or until al dente. Drain, gently rinse under hot running water and cool slightly.
4. Combine fettuccine, half the dressing, coriander, snow peas and tomatoes in a large serving bowl. Toss through beef and drizzle with remaining dressing just before serving.
A few minutes in a wok will transform this salad into a fragrant Thai inspired stir-fry.
The following products might work well with this recipe: