This beef & noodle salad is a favourite of mine. The protein source can be replaced with anything you’d like. It also allows me to use up veggies that are a little lonely in the fridge. It’s a refreshing salad that can be made quickly and for a large group of people. The warmer months are my favourite time, mainly because I love quick meals that are full of flavour and these are usually salad and BBQ type of meals. Anyway enjoy this and yes you can sub out the meat for a vegetarian option.
Ingredients:
– 1 1/2 tbsp fresh lime juice
– 2 cloves of garlic, crushed
– 1 tbsp brown sugar
– 2 tsp sesame oil
– 1 tsp soy sauce
– 2 tsp finely grated fresh ginger
– 1/2 packet vermicelli noodles
– 700g beef rump steak
– 1 x 200g pkt grape tomatoes, quartered
– 1 continental cucumber, halved lengthways, thinly sliced diagonally
– 1 red onion, halved, cut into thin wedges
– 1 carrot, grated or finely shredded
– 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
– 1-2 handfuls baby spinach, roughly chopped
– 1 bunch fresh mint, leaves picked, large leaves torn
– 1 bunch fresh coriander, leaves picked
– 1/3 cup toasted peanuts, coarsely chopped
Method:
1. Whisk together lime juice, garlic, sesame oil, soy sauce, ginger and palm sugar in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
2. Boil kettle, place vermicelli noodles in a heat proof bowl, pour boiling water over noodles. Once cooked through drain and cool with cold water.
3. Preheat a BBQ or frying pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
4. Place the tomato, cucumber, onion, chilli, mint, coriander, peanuts and vermicelli noodles in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
