Beef and rice noodle salad
Serves
4
Preparation time
10 min
Cooking time
8 min
Ingredients
- 2 cloves garlic
- 2 small red chillies
- 50ml light soy sauce
- 50ml lime or lemon juice
- 25ml fish sauce
- 30g palm sugar
- 400g lean fillet steak
- vegetable oil for cooking
- 100g vermicelli rice noodles
- 1 small Lebanese cucumber
- 1 small red onion
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 8 large soft lettuce leaves, such as butter lettuce
- sweet chilli sauce, to serve
Method
- Peel the garlic and finely dice it and the chilli
- Place into a large mixing bowl, add the rest of the dressing ingredients and stir to dissolve the sugar
- Season the beef with salt and pepper
- Heat the oil in a fry pan over a high heat
- The cooking time depends on how well done you like your beef; allow 2 minutes each side for rare, 4 minutes each side for medium
- Once you have cooked the beef put it in a warm place to rest for 10 minutes
- Place the noodles in a bowl, pour in enough boiling water to cover, and leave for 1 minute or until soft
- Drain thoroughly and then add to the bowl of dressing
- Peel and slice the onion and dice the cucumber and add to the noodles
- Slice the beef and add to the bowl with the mint and coriander leaves
- Divide the salad between the lettuce leaves and roll loosely
- Serve with sweet chilli sauce for dipping
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