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.
Rump steak, sesame oil, peanuts, fried shallots, salt, bean thread vermicelli noodles.
Dressing: birds eye chilli, lime juice, fish sauce, palm sugar, garlic.
Pickled vegetables: carrot, radish, ginger, garlic, red chilli, white vinegar, water, sugar, kaffir lime leaf.
Frozen product. Once defrosted, cook and consume within 48 hours.
PLEASE NOTE: the steak is fully cooked using the sous-vide method which results in pink steak and excess juice.
Defrost all packages fully, then heat a small frying pan, drizzled lightly with a neutral oil, over high heat. Season the steak with salt and quickly sear for about 1 min each side until caramelised before slicing thinly. Place the noodles in a heatproof bowl and cover with boiling water, set aside for 5 min to soften before draining and rinsing under cold water. Drain the pickled vegetables from their liquid. In a large bowl toss together the noodles, sliced steak, pickled vegetables, dressing and any of the following: a handful of baby cos or other lettuce, freshly sliced cucumber, sliced spring onions, grape tomatoes, mint and coriander leaves. Arrange on a platter and sprinkle with the sachet of toasted peanuts and shallots before serving.