Thai Beef Noodle Salad
SERVES 4-5 | 30 MINS PREP | 20 MINS COOK TIME
500g rump steak or 2 thick-cut sirloin or Scotch fillet steaks
- 250g rice noodles
- ½ cucumber, sliced
- 3-4 spring onions, finely sliced
- 1 red capsicum, sliced
- 1 red onion, sliced lengthways
- Small handful of mint leaves, roughly chopped
- 1/4 cup sweet chili sauce
- 1/4 cup vinaigrette dressing
- Grated rind and juice of 2 limes
- 1 tbsp fish sauce
- 2 tbsp chopped fresh coriander
Trim the steak of excess fat and season with salt, pepper and a little oil.
Pre-heat a grill or frying pan until very hot.
Add the steak and cook over a moderately high heat until beads of moisture appear on the top of the steak.
Turn and cook for the same time on the other side. This will cook the steak to medium-rare. Allow an extra 5 minutes of total cooking time for medium.
Set aside, covered to rest while preparing the salad.
To make dressing, put the sweet chilli sauce, vinaigrette, lime or lemon rind and juice, fish sauce and coriander In a screw-topped jar. Shake well to combine.
Soak only the rice noodles in boiling water for 8-10 minutes. If using egg noodles, cook in rapidly boiling salted water for 10 minutes or until tender. Drain noodles well and cut into shorter lengths.
Toss together the cucumber, spring onions, capsicum, onion and mint leaves. Add the noodles and dressing and arrange on a large serving platter.
Slice the beef across the grain into thin slices and arrange on top of the salad. Sprinkling with chopped honey roasted peanuts if wished before serving.
Image and recipe thanks to recipes.co.nz