Soft and tender asian beef salad

Ideas
4 servings Prep: 15 mins, Cooking: 10 mins
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Try this authentic and healthy midweek meal.

By Food24 May 04 2015
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Ingredients (11)

400-500 g rump steak — or porterhouse
50 ml fresh coriander — chopped
1-2 red chillies — chopped
100 g noodles
1 cucumber — cut into julienne strips
2 carrots — peeled, julienned
1 cherry tomatoes — quartred
1 salad greens — Asian leaf variety
DRESSING:
30 ml olive oil — for drizzling
50 ml vinegar — white wine
1 red chilli — chopped
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Method:

Rub the steak with the coriander and chilli and drizzle with a little olive oil. Leave to marinate.

Cook the noodles in boiling water. Drain and rinse under cold water. Set aside to cool.

Mix the dressing ingredients together.

Grill the steak in a hot griddle pan for two to four minutes per side. Leave to rest before slicing. Toss the noodles into the salad ingredients, or serve separately, if you prefer. Arrange the steak slices onto the salad and serve with the dressing alongside.

Text and image: Ideas magazine

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