Chilli Beef and Lime salad with asparagus
Cook Time 35 minutes
200g dried rice vermicelli noodles
200g (1 bunch) asparagus, woody ends trimmed, sliced thinly on the angle
500g aged beef scotch fillet steak
2 tbsp olive oil
2 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp brown sugar
1 garlic clove finely chopped
2 birds-eye chillies, finely chopped
20g finely sliced fresh ginger
40g fresh basil leaves, torn
Place the noodles and asparagus in a large heatproof bowl and cover with boiling water.
Set aside for 10 minutes or until the noodles are tender and the asparagus is bright green and soft, then drain.
Place the noodles and asparagus back in the bowl. Meanwhile, preheat a barbecue grill or chargrill on high heat. Season the beef with salt and pepper and rub it lightly with olive oil. Cook on the grill for 4 minutes each side for medium, or until cooked to your liking. Rest for 5 minutes then slice thinly across the grain.
Combine the fish sauce, lime juice, sugar, ginger, garlic and chilli in a small bowl. Whisk well to combine.
Add the beef, dressing and basil to the noodle mixture and toss until well combined. Serve, and enjoy!
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