THAI BEEF SALAD

Photo Seb Tomlinson

Fresh, zesty, and full of crunch, this Thai Beef Salad by PUNCH Chilli Crisp Oil is the perfect way to welcome spring. Packed with in-season vegetables, fragrant herbs, and tender beef, it’s brought together with a punchy dressing that balances salty, sweet, and spicy notes. Light yet satisfying, it’s an easy go-to for sharing around the table as the days grow warmer.

Recipe by PUNCH Chilli Crisp Oil

INGREDIENTS

SALAD:

4-5 cups crunchy in season vegetables, chopped
Vermicelli rice noodles
Beef rump, sliced thinly
Spring onion, chopped
Coriander, chopped
Mint, chopped
Chopped nuts, toasted
Sesame seeds, toasted
Fresh lime, to serve

DRESSING:

4T soy sauce
2T fish sauce
2T brown sugar
2T PUNCH oil
2T sesame oil
1T rice vinegar
2 cloves garlic, crushed
1t ginger, crushed

INSTRUCTIONS

• Chop veges and herbs and set aside.

• Slice rump steak into bite sized pieces.

• Cook vermicelli as per packet instructions.

• On high heat, fry beef in batches and put aside.

• Mix dressing ingredients.

• Mix all salad ingredients with dressing and serve topped with PUNCH
  crispy bits and a squeeze of lime.

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