Thai Beef Salad with Pumpkin and Crispy Noodles
This dish most recently appeared in My Express Bag on Sunday, November 26, 2017.
Alternatively, cook steak on BBQ for 2-3 minutes each side (depending on thickness) for medium rare, or until cooked to your liking. If you have little foodies remove some salad for them before dressing it and let them add a little dressing themselves.
Thai Beef Salad
Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium (if using). Toss pumpkin and ginger spice mix with a drizzle of oil on prepared tray. Season and roast for about 20 minutes until tender. Turn once during cooking. Pat beef dry with paper towels, season and set aside.
Dice cucumber 2cm; peel carrot, then peel into long, thin ribbons, stopping when you reach the core (discard core and outer peel); trim snow peas; roughly chop cos lettuce. Set aside in a large bowl.
Heat a drizzle of oil in a large fry-pan on high heat. Cook steak for 2-3 minutes each side for medium rare (depending on thickness), or until cooked to your liking. Set aside in a shallow dish, pour over first measure of Thai dressing, cover, to rest.
Thinly slice beef against the grain and return to any resting juices. Add remining Thai dressing to bowl with salad and toss to combine. Season to taste.
To serve, divide pumpkin between plates and top with salad, beef and a sprinkle of crispy noodles.