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Thai grilled beef and eggplant salad
Thai grilled beef and eggplant salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Vermicelli noodles soak up bold Thai flavors in this delicious grilled beef and eggplant salad.
Ingredients:
  • 60ml (1/4 cup) lime juice
  • 25ml fish sauce
  • 16.00 gm brown sugar
  • 1 long fresh red chilli, finely chopped
  • 1 (about 300g) long slender eggplant, cut into 1cm-thick slices
  • 1 large red onion, cut into wedges
  • 600g beef porterhouse steak
  • 150g vermicelli bean thread noodles
  • 85g (1 1/2 cups) trimmed bean sprouts
  • 187.50 ml fresh mint leaves
  • 187.50 ml fresh coriander leaves
Instructions:
  • Mix the lime juice, fish sauce, brown sugar, and chili in a small bowl and let it sit for the flavors to mingle.
  • Preheat a chargrill over medium-high heat. Brush both sides of the eggplant with 1 1/2 tablespoons of oil, season, and grill in batches for 4 minutes until charred and tender. Transfer to a bowl. Drizzle onion with the remaining oil, season, and grill for 4 minutes until charred and tender. Transfer to the bowl.
  • Drizzle the steak with 2 tsp of the zesty lime dressing, then give it a quick spray of oil. Sear on a chargrill, flipping once, for 4 minutes for medium or to your preferred doneness. Let it rest for 4 minutes, then trim off and discard any excess fat before thinly slicing.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them stand for 3-4 minutes until tender. Using a fork, separate the noodles. Then, refresh them under cold running water and drain thoroughly.
  • Combine noodles, bean sprouts, mint, coriander, steak, and half of the dressing with the grilled vegetables. Gently mix everything together and portion onto plates. Drizzle the remaining dressing over the servings for an extra burst of flavor.

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