T-Bone Thai Salad
*makes 2 servings
T-Bone Thai Salad
*makes 2 servings
I N G R E D I E N T S
- 2 T-Bone Steaks
- 1/3 cup Tamari
- 1/3 cup Brown Sugar Birdseye Chilli (Optional)
- 1 Tbsp Lime Juice
- 200g Rice Noodles (Pre-soaked)
- 1 Tbsp Garlic, minced
- Salad of your choice -
Recommended: Lettuce, Cucumber, Tomato, Bean Sprouts, Coriander, Red Onion
- 2 Tbsp Dark Soy sauce
- 2 Tbsp Dark Soy sauce
M E T H O D
Combine tamari, sugar, chilli, lime juice and garlic in a bowl. Withhold 2 tbsp for salad.
Pour mixture over t-bone and leave for up to 24 hrs.
Remove t-bone from marinade and cook as desired.
Recommended cooking method: For average size t-bone, fry on high heat for 2 minutes both sides or until internal temperature reaches 63C /145F. Remove steak from pan and rest for 4-5 minutes.While t-bone rests, glaze with soy sauce, giving a deep sheen to the steak.
Fry the pre-soaked rice noodles in same pan as the t-bone with the remaining juices until warm.
To serve, place noodles in a bowl topped with salad pressed with the marinade withheld at the start, finished with sliced t-bone.