Thai Beef Noodle Salad

Ingredients (serves 4)

* 250g rice stick noodles
* 1 (about 500g) beef rump steak
* 1 tsp sesame oil
* 1 tbs fish sauce
* 1 tbs fresh lime juice
* 1 tbs brown sugar
* 1 x 250g punnet cherry tomatoes, halved
* 2 Lebanese cucumbers, halved, deseeded, thinly sliced
* 1 red capsicum, deseeded, thinly sliced
* 1/2 cup fresh Thai basil leaves
* 1/2 cup fresh mint leaves
* 1/2 cup fresh coriander leaves
* 1 long fresh red chilli, deseeded, thinly sliced

Method

1. Place the noodles in a large heatproof bowl and cover with plenty of boiling water. Set aside for 5 minutes to soak. Drain well.
2. Meanwhile, heat a chargrill pan or large non-stick frying pan over high heat. Brush both sides of steak with oil and season well with salt and pepper. Cook on chargrill for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 minutes to rest.
3. While the steak is cooking, combine the fish sauce, lime juice and sugar in a screw-top jar and shake until the sugar dissolves.
4. Place the noodles, tomato, cucumber, capsicum, basil, mint, coriander and chilli in a bowl. Drizzle with dressing and gently toss until just combined. Thinly slice the beef and add to the salad. Gently toss until just combined. Divide among serving bowls to serve.

Notes & tips


For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
Source

Good Taste - October 2006, Page 37
Recipe by Sarah Hobbs