THAI BEEF SALAD

Serves 4

9 smartpoints per serve

1 small bunch coriander (0sp)

1.5cm piece ginger, finely grated (0sp)

1 garlic clove, thinly sliced (0sp)

2 long red chillies, seeded, thinly sliced on the diagonal (0sp)

1 lemon, zested, juiced (0sp)

1 tablespoon fish sauce (0sp)

25g brown sugar (6sp)

400g beef steak, I used rump (9sp)

1/2 red onion, thinly sliced (0sp)

1 Lebanese cucumber, halved, seeded, thinly sliced (0sp)

1 carrot, thinly sliced (0sp)

1 handful of bean sprouts (0sp)

1/2 red capsicum, thinly sliced (0sp)

1 cup mint leaves (0sp)

62.5g serve of vermicelli noodles (6sp)

60g chopped unsalted peanuts (14sp)

To make nam jim, trim roots from coriander and rinse well. Pick leaves and reserve. Process coriander roots, ginger, garlic, one chilli, lemon zest and juice, fish sauce and brown sugar in a food processor until well combined and finely chopped.

Place noodles in bowl and pour over boiling water and let soak for 10 minutes.  Drain and rinse.  Cut noodles roughly a couple of times with scissors.

Preheat nonstick frypan to medium/hot. Season steak with a little salt and a little olive oil spray.  Fry steak for 3 minutes either side then set aside to rest. Once cooled, thinly slice.

In a large bowl place onion, carrots, cucumber, capsicum, reserved coriander leaves, mint, remaining chilli and bean sprouts.  Add beef, noodles and  nam jim and toss to combine. Scatter peanuts on top.