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Servings
6Prep Time
15 minutesCook Time
25 minutesIngredients
- 1 pound beef tenderloin, centre cut
- 1 tablespoon kosher salt
- 1 teaspoon cracked black pepper
- 300 gram glass noodles
- 1 carrot, peeled and julienned
- ½ green papaya, peeled and julienned
- 1 English cucumber, peeled, seeded and cubed
- 1 mango, peeled and cubed
- 2 tablespoons Thai basil leaves, chiffonade
- 1¼ cups mint leaves, chiffonade
- ¼ cup cilantro
- 1 cup bean sprouts
- ¼ cup peanuts (optional)
Thai Dressing
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 3 tablespoons sesame oil
- 2 cloves garlic, minced
- 3 tablespoons fresh ginger, minced
- 1 teaspoon red chili flakes
- 2 tablespoons mirin
Directions
To Make Dressing: In a pot combine sugar and water and cook until sugar has just dissolved. Add remaining ingredients to sugar syrup and mix well.
To Make Salad:Preheat oven to 400°F and place a baking sheet in oven to heat. Season tenderloin with kosher salt and pepper.
Using a large skillet over medium-high heat, sear beef on all sides, 3 minutes each side.
Remove beef from skillet, place on preheated baking sheet and roast, 15 minutes, until rare.
Remove from oven and let rest for 10 minutes before slicing into very thin pieces.
Place glass noodles in a bowl, and pour enough boiling water over to fully immerse. Let noodles soak for 5 minutes, stirring gently to separate and loosen. Strain.
Toss noodles with carrot, papaya, cucumber, mango, Thai basil, mint, cilantro, sprouts and 1 cup Thai dressing.
Heap noodles onto a serving platter. Arrange tenderloin slices over top and drizzle entire dish with remaining dressing and garnish with peanuts.
Nutrients Per Serving
451 calories, 17.7 g protein, 11.9 g fat, 68.9 g carbs, 5.4 g dietary fibre.
