Strips of beef with prawns on top leafy salad on a bed of vermicelli noodles with thai dressing
As seen in: Healthy Thermomix Salads

Thermomix Thai Beef Salad with Prawns

by Tenina Holder
posted 30 Sep, 2019 (last updated 08 Jun, 2020)
  • Serves icon
    Serves
    6
  • Total Time icon
    Total Time
    20mins
  • Calories icon
    Calories
    571

This uninvolved recipe for Thai Beef Salad with Prawns personifies Summer cooking. It's easygoing, crispy and fresh with ingredients that you can grill on the BBQ. Whether or not you're ready to char the beef or the prawns, you will have a tasty meal for 6 in just 20 minutes. Cook your beef to your temperature of choice, arrange the vermicelli noodles and vegetables, blend the Thai dressing in your Thermomix and enjoy.

Read more...
As seen in: Healthy Thermomix Salads

INGREDIENTS

  • Rib-eye steak icon
    Rib-eye steak
    17.64oz/500g (about 1⅛)
    boned
  • Shrimps icon
    Shrimps
    16
    peeled
  • Cilantro icon
    Cilantro
    ½ cup (about 0.51oz/14g)
    leaves of
  • Mint icon
    Mint
    ½ cup (about 0.47oz/13g)
    leaves of
  • Cucumber icon
    Cucumber
    about ½ unit (5.29oz/150g)
    sliced
  • Grape tomato icon
    Grape tomato
    8.82oz/250g (about 1 cup)
    halved
  • Red onion icon
    Red onion
    about ½ unit (2.38oz/68g)
    finely sliced
  • Red bell pepper icon
    Red bell pepper
    about ½ unit (2.65oz/75g)
    finely sliced
  • Kaffir lime leaves icon
    Kaffir lime leaves
    3
    shredded
  • Kaffir lime leaves icon
    Kaffir lime leaves
    3
    destalked
  • Sesame oil icon
    Sesame oil
    0.92fl oz/25g (1¾ tbsp)
    toasted
  • Lime icon
    Lime
    as needed
    sliced
  • Rice vermicelli icon
    Rice vermicelli
    32.00oz/907g (about 3¾ cups)
  • Water icon
    Water
    as needed
    hot
  • Baby spinach icon
    Baby spinach
    7.05oz/200g (about 6½ cups)
  • Fresh basil icon
    Fresh basil
    1 cup (about 1)
  • Mangetout icon
    Mangetout
    3.53oz/100g (about ¾ cup)
  • Fresh chili icon
    Fresh chili
    1 (0.71oz/20g)
  • Garlic clove icon
    Garlic clove
    2
  • Ginger icon
    Ginger
    1¾ tsp
  • Lemongrass stalk icon
    Lemongrass stalk
    1 (0.42oz/12g)
  • Cilantro icon
    Cilantro
    ½ cup (about 0.51oz/14g)
  • Mint icon
    Mint
    ½ cup (about 0.47oz/13g)
  • Coconut sugar icon
    Coconut sugar
    0.71oz/20g (about 1½ tbsp)
  • Tamari icon
    Tamari
    1.23oz/35g (about 2 tbsp)
  • Fish sauce icon
    Fish sauce
    0.70fl oz/25g (1½ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1.86fl oz/50g (3¾ tbsp)
  • Lime juice icon
    Lime juice
    3.53oz/100g (about 3¼)
  • Lemon juice icon
    Lemon juice
    1.76oz/50g (about 1¾)

METHOD

  1. Add rib-eye steak to a clean large cast iron skillet
  2. Grill - high heat
  3. Transfer content of large cast iron skillet to large serving bowl
  4. Heat large cast iron skillet
  5. Add shrimps to the large cast iron skillet
  6. Cook quickly
  7. Transfer content of large cast iron skillet to meat
  8. Add rice vermicelli to a clean large mixing bowl
  9. Cover with water then set aside
  10. Add baby spinach, cilantro, fresh basil, mint, cucumber, grape tomato, red onion, red bell pepper, mangetout and kaffir lime leaves to a clean serving plate
  11. Add fresh chili, garlic clove, ginger, kaffir lime leaves, lemongrass stalk, cilantro, fresh basil, mint, coconut sugar, tamari, fish sauce, sesame oil, extra virgin olive oil, lime juice and lemon juice to the TM5 bowl
  12. Fit TM5 bowl to TM5
  13. Blend - approx 20 sec, speed 10
  14. Drain noodles
  15. Place noodles on salad
  16. Add meat to salad
  17. Drizzle salad with dressing
  18. Serve with lime
  19. Serve immediately

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