Thai Lemongrass Beef Salad

Ingredients

Marinade

1 stalk lemongrass, finely chopped
2 cloves garlic, crushed
2 teaspoons fish sauce
1 teaspoon caster sugar 
400g(approx. 2) porterhouse steak
 

Dressing

135g packet TGNC Thai Sweet Chilli Cashews
1 clove garlic 
2 tablespoons lime juice 
2 tablespoons fish sauce 
1 teaspoon caster sugar
slices of red chilli, to taste
 

Salad

3 cups loosely shredded cabbage or wombok 
2 medium carrots, cut into julienne 
2 Lebanese cucumber, sliced 
100g vermicelli noodles, cooked according to packet instructions 
¼ cup picked mint and coriander leaves   
Asian fried shallots, Vietnamese mint and lime wedges, to serve. 

Method

Make marinade by combining the lemongrass, garlic, fish sauce and sugar.  Add steak and turn to coat, then cover and refrigerate for 30 minutes to marinate.

Make dressing by using ¼ cup of the Thai Sweet Chilli Cashews and finely chop using a knife or small food processor.  Reserve remaining nuts for salad.  Combine chopped nuts with garlic, lime and fish sauce, sugar and chilli’s to taste.  Set aside.

Preheat a frying pan or bbq to medium-high heat.  Cook steak for 3-4 minutes each side or until desired doneness.  Allow to rest for 3-5 minutes.  Thinly slice.