Beefy beef beef, we love beef at Alright Treacle, especially when it comes with lots of exciting fresh flavours in our crunchy salad.
This week, to make a change, we decided to add some earthy winter textures to our standard asian style salad, including raw fennel and pickled beetroot.
Start by making a marinade for your beef (we chose ribeye, as the ripples of fat flavour the dish perfectly). The marinade should include the 'holy trinity' - garlic, ginger and chilli, as well as lime, lemon grass and fresh tomato. Blend these all together and leave the beef to marinade for a couple of hours.
Thinly cut the beetroot and fennel (using a mandolin if you can), put the fennel aside and pickle the beetroot using rice vinegar, as it has a slight sweetness.
Fry off the beef for a few minutes on each side and leave to rest so that all your lovely marinade can flavour the cooked meat. Whilst the beef rests, simply add hot water to your rice noodles, and leave until tender, this only takes a couple of minutes.
Use the remaining marinade as the dressing, but add some dark soy and a little bit of fish sauce for depth of flavour and additional saltiness, and thinly cut the beef.
Finally, combine everything together with some additional fresh chilli, coriander, spring onions, tomatoes and (if you're anything like us) lots of extra peanuts.