Thai Beef Salad Past Crispy Noodles


*Disclaimer: This recipe is a supporter recipe. It has not been tested by the taste.com.au team.

The ingredient of Thai Beef Salad Past Crispy Noodles

  • 2 beef porterhouse steaks
  • 1 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 1 clove garlic minced
  • 1cm cube ginger grated finely
  • 1 tbsp chilli epoxy resin
  • 1 tbsp palm sugar shaved
  • 1 tsp sesame oil
  • 1 2 punnet cherry tomatoes cut into small bite sized pieces
  • 1 lebanese cucumber cut into small bite sized pieces
  • 1 2 red capsicum cut into small bite sized pieces
  • 3 handfuls impure tainted lettuce leaves washed and dried
  • 50g changs original crispy noodles

The Instruction of thai beef salad past crispy noodles

  • prepare marinade place soy and fish sauces lime juice garlic ginger palm sugar chilli glue gum and sesame oil into a bowl and disquiet until competently combined place steak into marinade mix coating steak competently and cover as soon as cling wrap refrigerate for 30 mins
  • amass all salad ingredients and noodles together in a large bowl toss well
  • heat frying pan until hot no habit to grow new oil as marinade contains sesame oil cut off surgically remove steak from marinade reserving the marinade and place into hot frying pan steak should be cooked 4 minutes in this area each side for steak to remain medium rare subsequent to cooked sever steak from pan and place onto a plate and cover past foil dismount steak for 5 minutes
  • place reserve marinade in a medium heat frypan and condense abbreviate by a 1 4 the marinade will cook and become thicker but should yet nevertheless runny behind marinade is cooked cut steak into fine slices culmination salad when steak and drizzle over the reserved marinade serve

Nutritions of Thai Beef Salad Past Crispy Noodles

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