This is based loosely on the Jamie Oliver Thai beef salad from his 15 minute meals series. By 'based loosely' I mean based on whatever notes I scribbled down whilst watching the programme, as well as being dependant upon what food we had in the fridge. I have purposely left quantities approximate as we tend not to use specific measurments in recipes like this.
- marinade steak (we used two rib-eye steaks) in a good pinch of salt, pepper, crushed szechuan peppercorns, chinese 5 spice/mixed spice and a slug of oil for at least 30 mins
- dry fry a mixture of nuts and seeds (we used sesame seeds, pine nuts, mixed nuts) and set aside
- make the dressing... lime juice and zest, fresh and/or pickled ginger, soy sauce, sweet chilli sauce, sesame oil, fresh chopped chilli, thai fish sauce - and set aside
- fry a sliced red pepper and a handful of sliced shallots until soft, add a splodge of oyster sauce if you have any
- cook/soak a portion of noodles and mix in with the fried peppers and shallots
- griddle the marinaded steaks on each side until medium rare, leave to rest for a few minutes and then slice thickly
- chop up a romaine lettuce, spring onions, coriander, parsley and scatter on a large platter. Add halved cherry tomatoes, rocket and sliced radishes if there are some to use up.
- pile the hot peppers, shallots, noodles and sliced steak on top of the leaves and finish off with the toasted nuts and seeds
- serve the bowl of dressing and a few extra lime wedges on the side
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