If you noticed my absence last week, I apologise. If you didn’t, I am disappointed, I thought my newsletter had become an integral part of your week.
I gave myself a week off to regroup. I am back, feeling refreshed.
The sun has taken centre stage in Lisbon and spring is in full swing although it really feels like summer is here already. Shredding off a bit of that comforting winter fat, I have gotten back into my exercise routine and it feels good. I am feeling fresh and spicy, and that’s what I’ve felt like eating.
This simple salad is extremely satisfying, naughty, fresh and zingy at the same time. A simple salad rarely satisfies me. For it to be exciting and wholesome you need to mix up the textures. This one ticks all the boxes.
Crispy Beef Salad
Ingredients
100g fine rice noodles (or instant noodles, I didn’t have anything else)
¼ bunch fresh coriander (picked)
¼ bunch fresh mint (picked)
sesame oil
1 garlic clove (finely sliced)
4cm piece (ginger grated)
1 spring onion (finely sliced)
1 carrot (skin peeled off then use peeler to make ribbons)
4 handfuls salad leaves or gem lettuce
A handful of baby tomatoes (cut in half)
200g minced beef
3 tablespoons soy sauce
2 limes
1 teaspoon runny honey
Instructions
Tip the noodles into a bowl, cover with boiling water and leave to soak for 5 minutes, stirring occasionally.
When the noodles are tender, refresh under cold water, then toss in a little extra sesame oil.
In the meantime, in a bowl add your salad leaves, carrot ribbons, herbs and spring onion and dress with a spoon of olive oil , soya sauce and juice of half a lime. Divide between two plates, and top with the noodles.
Heat 1 tablespoon of olive oil in a frying pan over a high heat. Add the beef, then stir-fry for 8 to 10 minutes, or until crispy, breaking it up with the back of a spoon as you go. Add the garlic and half the ginger for the last few minutes.
When the beef is crispy, add the previously mixed together honey, 2 tablespoons of soya sauce, juice of half a lime and cook for 1 minute, then add to the plates.
If you have fresh chilli on hand, finely slice up and add it on top.
In case you want to change it up sometimes, this also tastes great in a rice paper roll wrap with some peanut sauce. Swap the beef for prawns or just keep it veggie, it tastes equally as good. Start practicing now, they require more skill than I thought, or perhaps I just have fat fingers.
Enjoy x