Crying Tiger Beef & Rice Noodle Salad Bowl

cookedandloved.com

Sandra Clark

100 grams. rice noodles thin, like vermicelli (4 oz.)

2 medium beef steaks of choice. e.g. ribeye, sirloin or rump

½ teaspoon salt

½ teaspoon ground cumin

Olive oil or coconut oil for cooking

1 cup coriander leaves cilantro

1 cup cucumber sliced

2 cups lettuce shredded

1 to 2 cups cabbage shredded

1 cup cherry tomatoes halved

½ cup carrots shredded

¼ cup shallots fried, for garnish (optional)

subheading: Crying Tiger Sauce:

2 tablespoons palm sugar about 4 to 5 teaspoons, see notes

3 tablespoons hot water

¼ cup fresh lime juice 2 juicy limes

¼ cup fish sauce

0.5 to 1 long red chilli diced finely (depending on heat, see notes below)

1 spring onion finely diced (scallions)

1 clove garlic finely diced or minced

⅓ cup chopped coriander/cilantro leaves and stems

Directions at cookedandloved.com

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