Beef and rice noodle salad
辣椒、酸橙和香菜是我rresistible in this fragrant dish of rice noodles and thinly sliced steak.
- 20 mins cooking
- Serves 4
Print
Ingredients
Beef and rice noodle salad
- 1/4 cup (60ml) lime juice
- 2 tablespoon peanut oil
- 1 fresh small red thai chilli, sliced thinly
- 400 gram beef rump steak
- 100 gram rice vermicelli noodles
- 150 gram snow peas
- 2 lebanese cucumbers (260g), sliced thickly
- 1/3 cup fresh coriander leaves
Method
Beef and rice noodle salad
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1To make lime and chilli dressing, place lime juice, peanut oil and chilli in screw-top jar; shake well.
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2Cook beef on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover; stand 5 minutes. Slice thinly.
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3Place vermicelli in large heatproof bowl, cover with boiling water; stand until just tender. Drain.
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4Cut snow peas in half diagonally.
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5Place beef, noodles, snow peas and cucumber in large bowl with dressing; toss gently to combine. Sprinkle with coriander.
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