Thai beef salad with pickled vegetables
We start by tossing rump steak in sesame oil and cooking them sous vide (vacuum-sealed, in a water bath) for 2 hours, to make it very tender. We make a quick pickle of radish and carrot, flavoured with ginger, chilli and garlic and a tangy dressing of lime juice and fish sauce balanced with sugar and a touch of chilli. We also provide you with a sachet of toasted peanuts and fried shallots for crunch and package it all together with some vermicelli noodles, ready for you to cook at home. Simply sear the steaks, soften the noodles and toss everything together with a handful of fresh salad greens, mint or coriander and freshly chopped chilli.
Beef, carrot, Thai dressing [fish sauce (anchovy extract 77%, salt, sugar), lime juice (lime juice 99.96%, potassium sorbate), palm sugar, red chilli, garlic], vinegar, water, bean vermicelli (pea starch, corn starch, mung bean starch), radish, sugar, peanuts, fried shallots [shallots, vegetable oil], ginger, sesame oil, garlic, red chilli, salt, kaffir lime leaves.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours. Please note, this steak is fully cooked using the sous-vide method which results in pink steak and excess juice.
Defrost fully. Place the noodles in a heatproof bowl and cover with boiling water, set aside for 5 minutes or until soft, then drain and rinse under cold water. Remove the beef from its juices and season with salt and pepper and sear in a hot lightly oiled pan for about 1 minute each side until browned, then slice thinly. Drain the pickled vegetables and toss together in a bowl with the noodles, sliced beef, pickled vegetables, nuts and dressing. Throw in any of the following if you like: salad leaves, sliced cucumber, cherry tomatoes, mint and coriander leaves.