I love Thai food. Who doesn’t? The flavors you can create from Thai ingredients are awesome. This Thai Beef salad recipe is perfect for a formal luncheon, or impresses your friends as a summer entrée for your dinner party.

Make the Thai marinade by placing all the first lot of ingredients into a food processor and blend until a smooth paste. Place the paste in a container and reserve. To make the salad, pan-fry the rump steak over the heat both sides till brown. Take the rump steak out of the pan and rub some of the Thai paste over both sides. Place on a small oven tray and cook the rump until medium. For an inch thick piece of rump, it may take 5 to 6 minutes to cook in a 355 oF oven. Take the rump out of the oven when ready and cool down in the fridge. Soak the glass noodles in boiled water for 5 minutes and strain well. Rest aside. Slice up the coriander, capsicum, red onion and witlof and place into a stainless steel bowl. Slice up the cooked marinated rump and glass noodles. Add to the salad mix. Roast the pine nuts in the oven for 3 minutes of until golden brown. Add the nuts into the salad mix with some more of the Thai paste. Add as much or as little of the Thai paste as you want. The more you add of the paste the stronger the flavor of the salad becomes.

1 pound, 2 ounces of rump steak

¼ packet of thin glass noodles

½ red capsicum

12 sprigs of coriander

¼ red onion

1 ounce pinenuts

2 witlof

¼ bunch coriander

1 red chilli

1 teaspoon ginger

½ teaspoon garlic

1 teaspoon lemongrass

1 table spoon lemon juice

1 teaspoon fist sauce

Time to make 1 hr Serves 4