Live lighter with this healthy twist on a traditional Thai dish, featuring lots of refreshing herbs, cooling cucumber and sesame seeds, sure to keep you satisfied.
- 2 x 200g beef eye fillet
- 1 tb extra virgin olive oil
- 2 Lebanese cucumber, halved lengthways, thinly sliced
- 1 punnet of cherry tomatoes, halved
- 1 cup fresh coriander
- 1 cup fresh mint
- 1 cup fresh Thai basil
- 125g vermicelli noodles
- 1 lime, freshly squeezed
- 1 small red chilli, seeds removed and chopped
- 1 tb sesame oil
- 1 tb brown sugar
- 1 tb fish sauce
- 1 tb tamari
- 1 tb grated ginger
- 1 garlic cloves, minced
- 1 tb sesame seeds
- Season the meat with salt and pepper.
- Heat a fry pan over medium-high heat. Add oil, and cook steaks until well browned on both sides. 3 minutes for medium-rare 5 minutes for medium-well.
- Transfer to a plate, loosely cover with foil and set aside to rest for 5 minutes.
- Cook vermicelli noodles as per packet instructions. Drain and set aside
- In a mixing bowl, combine the cucumber, tomatoes and herbs.
- Place all dressing ingredients in a screw top jar and shake well.
- Slice beef, combine with salad and noodles, and then drizzle over dressing. Toss lightly. Serve.