Thai beef salad

INGREDIENTS

• 500g  The Meat Club Rib Eye
• 2 cloves garlic, crushed
• ½ teaspoon fresh ginger, grated
• 1 tablespoon fresh lime juice
• 2 tablespoons fish sauce
• 1 ½ tablespoon brown sugar
• 2 teaspoon sesame oil
• Freshly ground pepper
• 100g dried vermicelli noodles
• 2 Lebanese cucumbers finely sliced
• 200g mixed lettuce greens
• ¼ cup fresh parsley roughly chopped (or coriander)
• ¼ cup fresh mint roughly chopped
• Handful of fresh green beans blanched
• 4 Spring onions/shallots roughly sliced

PREPARATION

1. In a mixing bowl, combine garlic, ginger, lime juice, fish sauce, sugar and sesame oil. Mix well making sure the sugar has dissolved. Pour ¼ of the marinade over the steak and place in the fridge for at least 30 minutes.
2. Take the steak out of the fridge, turn the meat in the marinade and let it stand for 15 minutes to come to room temperature.
3. In the meantime, soak the vermicelli noodles in water for 15 minutes or as per packaging instructions.
4. Prepare the salad by combining the cucumber, mixed greens, parsley, mint, beans and shallots.
5. Bring a large pot of water to the boil, add the soaked vermicelli noodles and cook for a few minutes, till they are soft. Drain and set aside.
6. Coat your steak in a small amount of oil and heat the frying pan. Test the pan by flicking one or two drops of water. If it sizzles and evaporates, it is ready to go.
7. Add the rib eye to the pan and cook for 2 minutes on each side for medium rear. Transfer the steak to a carving board and leave to rest for 3 minutes until foil.
8. Assemble the salad and noodles and dress with the remaining marinade, toss to combine. Divide into bowls or onto a serving platter.
9. Cut the rib eye across the grain in thin slices. Top the salad with the slices of rib eye, add any remaining marinade over each bowl and serve.