Tangy, salty, and sweet crunchy thai beef salad is a fresh, fragrant and light weeknight dinner, perfect for warm evenings when you have a hankering for thai takeaway, but want to keep to your healthy eating routine!
Chop carrot, capsicum and cucumber into matchsticks, and thinly slice red onion
Place vermacilli noodles into a pot of boiled water and let sit for 4 to 5 mins. Then drain and set aside
Par dry beef with paper towel to remove moisture. Lightly coat beef strips in flour and shake off excess. (I put flour in a plastic bag and add the beef and give it a shake then remove the beef from the bag and shake off the excess flour)
Heat oil in wok and cook the beef strips until crispy.
The dressing: in a separate bowl or jug combine the chilli paste, garlic, soy, fish sauce and lime juice. Use a whisk to combine.
Add all the salad ingredients to a large salad bowl along with the vermacilli and pour half the dressing over. Reserve the other half for the meat
Add the crispy beef strips on top on the noodles and salad and pour over remaining dressing. Add coriander and mint leaves with a couple slices of lime to serve.
The granulated sweetener I use is Natvia Stevia Sweetener. Natvia Stevia Sweetener is a 100% natural sweetener and has 97% fewer calories than sugar. Its fructose free, low carb and isn’t going to rot your teeth! I wrote a post about it here.