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SPICY BEEF NOODLE SALAD

This light and flavoursome noodle salad is delicious as a weekend lunch or light dinner. The Vietnamese-inspired flavours are perfectly balanced with salty, sweet and sour, and the addition of bitter greens (endive and mustard greens) completes the four essential flavours of Asian cuisine.

Ingredients

Marinade:

  • approx. 400 g blade or rump steak/s
  • 1 tsp fish sauce
  • Drizzle of olive oil

Dressing:

  • 1 Tbsp fish sauce
  • 1 Tbsp light soy sauce or tamari
  • 1 tsp palm sugar or raw sugar
  • 2 Tbsp rice vinegar
  • 4 Tbsp olive oil
  • 2 garlic cloves chopped

Salad

  • 200 g packet vermicelli rice noodles or bean thread noodles
  • handful coriander leaves
  • 2 handfuls salad greens
  • 1 carrot grated or use a julienne slicer
  • Toasted sesame seeds and chopped red chilli to garnish

Instructions

  • Marinate the (whole) steak/s with the fish sauce and oil for several hours or longer. When ready to eat, grill the steak for 3-5 minutes on each side to preferred done-ness. Watch this video of Jamie Oliver cooking steak to learn how to cook perfect steak.
  • Combine the dressing ingredients in a jar and shake well.
  • Cook the noodles to packet instructions then drain and refresh under cold water (this also prevents sticking). Prepare the vegetables.
  • Use a sharp knife to cut the grilled steak into thin slices and combine in a large bowl with the noodles and vegetables. Drizzle over the dressing and garnish with toasted sesame seeds and chopped chilli. Serve warm or cold - this salad can be made ahead of time.