Kimball Beef Glass Noodle Salad

Ingredients

• For salad dressing:
• 3 tbsp lime juice
• 1 tbsp Kimball Oyster Flavoured Sauce
• 1 tbsp Kimball Thai Chilli Sauce
• 2 tbsp sugar
• 2 cloves garlic, finely chopped


• 1 tbsp oil
• 200g tender beef, thinly sliced across the grain
• 50g glass noodles, blanched for 1 minute and drained
• ½ small carrot, finely shredded
• 20 cherry tomatoes, cut into halves
• 1 purple onion, thinly sliced
• 4 bird chillies, finely sliced
• ½ cup celery leaves (daun sup), cut into 4cm lengths
• ¼ cup toasted peanuts


• Chef tips: Alternatively, you can also use chicken breast.

Method

1. Heat oil in a wok or frying pan and cook beef quickly over high heat for 5 minutes, seasoning lightly with salt and black pepper.
2. Transfer beef into a bowl and pour roughly half the dressing over it and leave to cool.
3. Just before serving, place beef and remaining ingredients in a mixing bowl and toss with remaining dressing. Serve immediately.