Thai Salad

Ingredients

1 pack of Lesters shaved steak (350 g)

2 nests of mung bean vermicelli (or rice vermicelli) (150 g)

½ cup water

¼ cup white vinegar

¼ cup rice vinegar

1 tbsp sugar

1 tsp salt

1 carrot, julienned

1 tbsp olive oil

½ cup teriyaki sauce

1 mango, diced

1 red bell pepper, thinly sliced

½ English cucumber, sliced

3 green onions, thinly sliced

1 lime, cut into wedges

Sriracha (or sweet chili sauce), to taste

In a pot of boiling water, rehydrate the vermicelli according to the package instructions. Drain, rinse under cold water, and drain again. Set aside.
In the same pot, combine water, white vinegar, rice vinegar, sugar, and salt. Bring to a boil, then remove from heat.
Julienne the carrot using a julienne peeler or spiralizer. Place the carrot in the vinegar mixture and stir. Let marinate.
In a skillet, heat olive oil over medium-high heat. Reheat the shaved steak for 4–5 minutes. Add teriyaki sauce and stir to coat.
In four bowls, divide the vermicelli, marinated carrot, mango, bell pepper, cucumber, beef, and green onions.
Serve with lime wedges and sriracha.