Thai Beef Salad with Pickled Vegetables

HERE'S HOW WE MAKE IT

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.

INGREDIENTS

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.

ALLERGENS

CONTAINS:

Peanuts, Fish, Sesame, Soy.

MAY CONTAIN TRACES OF:

Tree Nuts, Gluten, Dairy, Shellfish, Egg, Sulphites .

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	INDIVIDUAL	SMALL
ENERGY	2572.4kj	5144.8kj
PROTEIN	36g	72g
FAT TOTAL	15.9g	31.8g
- SATURATED	4g	8.1g
CARBS	77.8g	155.7g
- SUGARS	32.8g	65.7g
SODIUM	1790.8mg	3581.7mg

SIZES

Individual:

Serves one adult

Small:

Serves two adults

GOES WITH

For a quick lunch or dinner add any or all of: mixed salad leaves or baby cos lettuce, sliced spring onions, halved cherry tomatoes, fresh sliced cucumber, coriander, mint and extra chopped fresh chill.

PREP, COOK AND SERVE

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.