Name: Noodle salad with pan-fried steak
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 250 g noodles vermicelli; 1 cucumber halved, thinly sliced; 1 carrots large, grated; 125 ml fresh mint; 70 ml fresh coriander; 500 g rump steak cut in strips; 15 ml peanuts toasted, chopped; 30 ml brown sugar; 1 lime zest and juice; 15 ml fish sauce; 1 red chilli deseeded and chopped

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Ingredients (11)

250 g	noodles — vermicelli
1	cucumber — halved, thinly sliced
1	carrots — large, grated
125 ml	fresh mint
70 ml	fresh coriander
500 g	rump steak — cut in strips
15 ml	peanuts — toasted, chopped

DRESSING:

30 ml	brown sugar
1	lime — zest and juice
15 ml	fish sauce
1	red chilli — deseeded and chopped

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Method:

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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