We have created an absolutely divine transitioning dish to a healthier lifestyle which has become my favourite thing to prepare in the kitchen. It’s a light, refreshing, filling and healthy meal that I believe could become a regular in your kitchen too! You can enjoy it as a beef salad or just a salad on its own. When making it for others I tend to include the optional 680g of sliced beef rump to your preference and cooked to medium or of course, how you prefer your meat. For the marinade for the rump and the dressing for the salad you will need 1 and a half tablespoons of lime juice, 1 tablespoon of finely chopped dark palm sugar, 1 tablespoon of fish sauce, 2 teaspoons of sesame sauce, 1 teaspoon of soy sauce, 2 teaspoons of finely grated ginger and 1 crushed garlic clove. Keep half aside in the fridge for the dressing and pour the remainder into a container with the sliced rump to marinate through the day or even better overnight as well.
For the salad itself you will need to julienne all vegetables or if you have one of our wonderful Lurch Spirali Vegetable Spiralisers (pictured below) it will save you a huge amount of time using work plate B on level 4. You will need: 1 carrot, 1 zucchini, 1/2 cucumber, 1/2 red capsicum, roughly 2 cups of lettuce finely chopped, 1 chili finely sliced, 1 bunch of fresh coriander leaves, 1 bunch of fresh basil leaves (roughly chopped if preferred) and 1 serve of rice noodles softened in boiling water. Drain and cut the rice noodles with a pair of kitchen scissors to break up long strands of noodles then combine all vegetables and add rice noodles in by sprinkling small handfuls at a time while mixing everything together in a bowl – this will prevent clumps of rice noodles and ensure an even mixture. Drizzle and mix the dressing in, place beef strips over the top and finish with an optional extra of 55g (1/3 cup) of soaked, coarsely chopped peanuts (soak for 7 hours or overnight).