Recipe

Beef and crispy noodle salad

Mar 05, 2013 1:00pm
  • 30 mins cooking
  • Serves 4
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Photography by Ian Wallace. Styling by Louise Pickford.

Ingredients

Beef and crispy noodle salad
  • 400 gram piece lean rump steak
  • 1 teaspoon olive oil
  • 1/2 large (650g) wombok (chinese cabbage), finely shredded
  • 1 small (70g) red onion, thinly sliced
  • 1 (130g) lebanese cucumber, seeded, thinly sliced diagonally
  • 1 medium (150g) red capsicum, thinly sliced
  • 100 gram packet crunchy fried noodles
  • 1 cup lightly packed fresh coriander sprigs
Chilli lime dressing
  • 2 tablespoon sugar
  • 1 1/2 tablespoon lime juice
  • 2 tablespoon fish sauce
  • 1 clove garlic, chopped
  • 1 birdseye chilli, seeded, finely chopped
  • 1 teaspoon sesame oil

Method

Beef and crispy noodle salad
  • 1
    Heat a barbecue grill or grill pan on high.
  • 2
    Brush steak with oil; season with salt. Cook 2-3 minutes each side, or until it has nice char marks and is cooked to your liking. Transfer to a plate; cover with foil.
  • 3
    Meanwhile, to make chilli lime dressing, combine all ingredients in a jug or bowl; stir to dissolve sugar.
  • 4
    Arrange cabbage on a large serving platter. Combine onion, cucumber and capsicum; scatter over cabbage.
  • 5
    Thinly slice beef and place on top of salad, followed by noodles and coriander. Drizzle dressing over just before serving.

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