Recipe

Warm beef, noodle and bok choy salad

This versatile noodle salad can be made with any type of noodle but is delicious with warm glass noodles, blanched bok choy and perfectly cooked beef

Feb 27, 2014 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Warm beef, noodle and bok choy salad
  • 250 gram glass or bean thread vermicelli noodles
  • 400 gram rump or blade steak
  • 1 bunch baby bok choy, halved or quartered lengthways
  • 1 cup coriander leaves
Dressing
  • 1 birdseye chilli, finely sliced
  • 2 limes, juiced, plus extra slices to serve
  • 1/4 cup (60ml) fish sauce
  • 1/4 cup water
  • sugar, to taste

Method

Warm beef, noodle and bok choy salad
  • 1
    In a large bowl, cover noodles with cold water for 5 minutes. Preheat grill or a chargrill on high. Lightly brush steak with oil and cook for 3-4 minutes each side, until cooked to your liking. Remove and keep warm.
  • 2
    To make dressing, combine chilli, lime juice, fish sauce and. Add sugar to taste. Set aside.
  • 3
    In a saucepan half-filled with boiling salted water, cook bok choy for 2 minutes, until tender but still crisp. Remove and drain. Drain noodles and add to hot water, remove from heat and set aside for 3 minutes. Drain thoroughly.
  • 4
    Cut steak across grain into thin slices. Combine noodles with dressing, bok choy, coriander and beef. Serve with lime slices.

Notes

You can use fresh egg or bean thread noodles instead of vermicelli. Simply follow the packet directions to prepare.

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