Noodle salad with pan-fried steak

Recipe from: 27 August 2015
recipe, noodle, salad

Ingredients 12
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 250
    g
    rice vermicelli noodles
  • 1
    cucumber, halved lengthways and thinly sliced
  • 1
    large carrot, grated
  • 125
    ml
    fresh mint
  • 70
    ml
    fresh coriander
  • 500
    g
    thick rump steak, cut into strips
  • 15
    ml
    toasted peanuts, chopped
  • DRESSING:
  • 30
    ml
    brown sugar
  • 1
    lime, juice and zest
  • 15
    ml
    fish sauce
  • 1
    red chilli, seeded and chopped
 

Method

00:10
 
Cook the noodles according to the instructions on the package until al dente. Drain and rinse in cold water.

Combine the dressing ingredients in a mixing bowl and add the cooked noodles, cucumber slices, grated carrot and herbs. Mix thoroughly and set aside.

Heat a large heavy-based pan or wok over a high heat. Quickly stir-fry the steak strips in a little heated oil until golden brown but still medium.

Divide the noodles between four serving dishes, arrange the steak strips on top, garnish with a few leftover herbs, top with peanuts and lunch is served.

Words and image:
Home magazine

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Read more on: steak  |  recipe  |  salad
 

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