I became mildly obsessed with ordering Thai beef salad on Uber Eats… until I saw how much it was costing me.

So, I started making it at home and honestly? It's better.

Fresh, fragrant, crunchy and colourful, this easdy version deliverse all the punchy, herby flavour you crave in under 20 minutes.

No delivery fee required.

Easy Hyperfixation Thai Beef Salad.

Serves: 4

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients:

1 large steak (approx 400g)

100g rile noodles

Oil

Salt and pepper

¼ red onion, finely sliced

1 punnet cherry tomatoes, halved

1 long red chilli, sliced (deseeded if you want less spice)

1 cup chopped fresh herbs (I use coriander and basil)

2 Lebanese cucumbers, sliced

A handful of crushed peanuts or cashews

1 garlic clove

2 tbsp fish sauce

1 tbsp sesame oil

1 tbsp brown sugar

Juice of one lime

1 tsp vinegar

Method:

Season steak with oil, salt and pepper and fry on a high heat for 4 minutes, or until medium.

Allow to rest for 5 minutes.

Cook rice noodles as per packet instructions and rinse under cold water once done.

In a large bowl, combine onion, tomatoes, chilli, herbs and cucumber. Add thinly sliced steak and noodles.

In a small bowl or jar, crush garlic, add fish and soy sauce, sesame oil, sugar, lime juice and vinegar. Stir/shake well.

Drizzle dressing over salad and mix well. Top with crushed nuts.

Feature image: Supplied.