Spicy Thai Beef Salad  

I haven’t posted a recipe in a while. This one is a good one to get back on the wagon. It can be used as a pre race day meal, as a supper idea on a hot day, or you can have it for lunch. With a slight modification, you can turn this into a vegetarian meal.

You will need

1 pkg (227 g) Thai Rice Stick Noodles
1/2 cup (125 mL) Chili Pepper Stirfry Sauce
Juice of 1 lime
2 striploin steaks, about 1 1/4 lb (625 g) total
1 tsp (5 mL) Sea Salt & Black Peppercorns Grinder
Half English cucumber
1/2 cup (125 mL) Party Peanuts, roughly chopped
1 sweet red pepper, thinly sliced
1 firm but ripe mango, peeled and thinly sliced
3 green onions, thinly sliced on diagonal
1/4 cup (50 mL) chopped fresh coriander
1/4 cup (50 mL) chopped fresh mint

Directions
1. Preheat barbecue to medium-high heat.

2. Place noodles in large bowl. Completely cover with boiling water. Soak noodles for 10 minutes. Drain and rinse under cold water. Drain well. In large bowl, toss noodles with Memories sauce and lime juice.

3. Sprinkle steaks with salt and pepper grinder. Place on greased grill. Leave lid up. Cook for 5 to 6 minutes per side or until medium-rare. Place on cutting board. Let steak rest while preparing rest of salad.

4. Leaving skin on, cut English cucumber half in half lengthwise. Using tip of spoon, scoop out and discard seeds. Slice thinly crosswise. Add to noodles along with peanuts, peppers, mango, green onions, coriander and mint; toss to combine. Thinly slice steaks across the grain; add to bowl and toss.
We use PC MEMORIES OF Thailand Fiery Chili Pepper Sauce but I am sure you could use any similar sauce.

You could easily substitute the beef for chicken or even tofu if you are a herbivore, but then it wouldn’t really be BEEF salad. I had it the day before the Paradise Sprint, but be warned, if you have a nervous stomach, the chilli pepper sauce has a bit of a bite, and may not agree with you before your next Ironman race, so try it out before hand.