Beef noodle salad
A beautifully fresh salad that's perfect for a summer lunch or light supper. The best thing about this is that it still tastes brilliant the next day, so you can take it to work with you!
Ingredients
Steak marinade
60ml fish sauce
1 1/2 tsp brown sugar
2 garlic cloves, crushed
1/2 red chili, finely chopped
1 steak, any kind
Salad
spears of tenderstem broccoli
2 carrots, sprialised or julienned
1/2 chinese / white cabbage, finely shredded
1 small red onion, finely sliced
40g roasted peanuts
200g rice noodles, preferably wide ribbon noodles
A bunch of finely chopped fresh herbs: Thai basil, mint, coriander, parsley, basil
2 tsp of black and white sesame seeds
Dressing
4 tbsp lime juice
2 tbsp fish sauce
1 red chili
1 tbsp agave syrup
1 tbsp extra virgin olive oil
Method
1. Place your steak in a bowl with the marinade over the top (leave for a couple of hours / overnight)
2. The next day start by preparing all the vegetables for the salad
3. Fill a pot with water and bring to the boil
4. Sear your steak in a frying (depending on cooking time for different steaks / whether you like it rare or not)
5. Leave to rest while you prepare the rest of the salad
6. Blanch (boil vigorously for a quick about of time) your broccoli for a couple of minutes (making sure you keep it nice and crunchy) and then refresh under cold water
7. Cook your noodles per the instructions and refresh under cold water (add sesame oil once cooled to avoid them sticking)
8. Mix the dressing
9. Place noodles, all the vegetables and herbs in the bowl and mix thoroughly with the dressing
10. Slice steak thinly and place the steak on top
11. Serve with a sprinkle of black and white sesame seeds
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