Warm beef and cool salads - all in one dish

Tender juicy barbecued steaks cut into strips and served atop a cool and delciious salad - it's easy, tasty and just a little bit fancy.

Here's some simple recipe ideas - make the salads and dressings in advance, grill and slice the steak and serve. 


VIETNAMESE BEEF & GLASS NOODLE SALAD

600g lean beef strips

1 tbsp olive oil

2spring onions, sliced

1red capsicum, sliced

1 punnet cherry tomatoes, halved

½ cup snowpea sprouts

2 cups mixed salad greens

3 cups vermicelli (glass) noodles, cooked

2 tbs mint leaves

Dressing:  Combine in a jug

1 tbsp finely chopped lemon grass

1 tbsp finely chopped seeded red chilli

1 tbs fish sauce

1 tbs rice-wine vinegar

1 tbs freshly squeezed lemon juice

Coat the beef strips in the oil. Preheat a non-stick pan to moderately-hot. Keep the heat at moderately-high.

Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of lamb strips. Remove the last batch from the pan and allow the beef to cool slightly.

Combine the spring onions, capsicum, cherry tomatoes, snowpea sprouts, mixed salad greens and noodles. Pour dressing over salad, add beef strips, and toss well. Scatter with mint leaves to serve.

BEEF SALAD WITH CRUNCHY NOODLES

600 g beef strips

2 carrots, peeled and cut into fine strips (approx 5cm long)

2 Lebanese cucumbers, halved, deseeded and cut into fine strips (approx 5cm long)

125g snow peas, topped and cut into fine strips

225g pkt crispy noodles

juice of two limes

3 tbs sweet chilli sauce

2 tbs vegetable oil

2 cups loosely packed coriander leaves

Coat the beef strips in a little oil. Season with salt and pepper. Preheat a non-stick pan to moderately hot. Keep the heat at moderately-high.

Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of the beef strips. Remove the last batch from the pan and allow the beef to cool slightly.

Combine the strips of carrot, cucumber and snow peas with the noodles. Add the combined lime juice, sweet chilli sauce and oil. Add the warm beef strips to the vegetables and noodles, add the coriander leaves and toss to combine.


BEEF & MANGO SALAD

2(about 250g each) thick-cut beef rump steaks

2sliced mangoes

1 bunch rocket (stalks trimmed)

1butter lettuce (leaves separated)

½ cup mint leaves

rind and juice from 1 lime

2 tbsp oil

2 tbsp soy sauce

2 tsp brown sugar

2 tsp fish sauce

 

Brush the steaks lightly with oil. Season with salt and pepper. Preheat the barbecue flat-plate or char-grill plate or pan to hot before adding the steaks.

Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

Remove steaks from heat loosely cover with foil and rest steaks for 5 minutes before serving. While the steaks rest, toss the remaining ingredients together. Slice the steaks thinly and mix with the salad ingredients.

THAI STYLE CHAR-GRILLED BEEF SALAD

2 thick-cut beef rump steaks (about 250g each)

1 small continental cucumber, sliced

150g green beans, trimmed and blanched

250g cherry tomatoes, halved

½  red onion, sliced

¼ cup sweet chilli sauce

juice of 2 limes

2 tsp soy sauce

 rice and lime wedges to serve

Brush the steaks lightly with oil. Season with salt and pepper. Preheat the char-grill plate or pan to hot before adding the steaks.

Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

Remove steaks from heat loosely cover with foil and rest steaks for 5 minutes before serving. While the steaks rest, toss the remaining ingredients together. Slice the steaks thinly and mix with the salad. Serve with rice and lime wedges.


Recipe source: beefandlamb.com.au

Knights Meats