10 minutes is all you need to make this flavoursome Thai beef and noodle salad.
Ingredients
2 teaspoons sesame oil
2 teaspoons soy sauce
500g piece grass-fed beef rump steak
125g Thai-style rice noodles
250g cherry tomatoes
150g mixed salad leaves
5 baby cucumbers, thinly sliced lengthways
1/3 cup lime and chilli vinaigrette
Fresh mint sprigs, to serve
Crushed peanuts, to serve
Sliced red chilli, to serve
Step 1
Combine oil and soy sauce in a bowl. Rub all over beef. Heat a chargrill pan over medium-high heat. Add beef. Cook for 2 minutes each side or until coked to your liking. Transfer to a plate. Rest 2 minutes. Thinly slice.
Step 2
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain. Refresh under cold water. Drain well.
Step 3
Combine beef, noodles, tomato, salad leaves, cucumber and vinaigrette on a large serving platter. Sprinkle with mint, peanuts and chilli. Serve.
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