Thai Beef and Noodle Salad
Cook Time 30 minutes
1 x 300g rump steak, brought to room temperature
300g thin rice noodles, rehydrated in boiling water for 5 minutes
1 Lebanese cucumber, seed removed and sliced
1 French shallot, finely sliced
1 handful each of Thai basil, Vietnamese mint, coriander
2 tbsp roasted peanuts, chopped
2 small red chilli, finely chopped
1 tsp of finely grated lemongrass
1 clove garlic, minced
2 limes, juiced
2 tbsp caster sugar
2 tbsp fish sauce
For the dressing combine all the ingredients together.
Heat a large frypan over medium-high heat. Pat the steak dry and massage oil all over, then season generously with salt. Cook for 2 minutes then turn and cook for a further 2 minutes. Remove from the pan and place on a plate. Drizzle over two tablespoons of dressing (post marinate) and rest for 5 minutes.
Combine the noodles, cucumber, shallots and toss through the remaining dressing. Now add the herbs and toss again. Arrange on a platter and top with sliced steak and peanuts.