Ingredients
650g rump steak
salt and pepper
to season
1 tbsp olive oil
100g vermicelli rice noodles
1 cup bean shoots
2 lebanese cucumbers
cut into strips
1 cup mint leaves
1 cup coriander leaves
1 cup basil leaves
1 long red chilli
seeds removed, cut into thin strips
2 tbsp brown sugar
2 tbsp lime juice
2 tbsp fish sauce
roasted peanuts
to garnish
Allergy Advice
Contains Fish
Contains Nuts
Equipment
- 1 frypan
- 1 sieve
- 1 large bowl
- 1 small bowl
Instructions
- Pound steak to tenderise and season with salt and pepper.
- Heat oil in frypan over high heat, add steak and cook for 3 minutes each side for medium ‘doneness’.
- Transfer meat to plate and cover with foil to keep warm.
- Soak the vermicelli in boiling water for 2 minutes, drain in a sieve, rinse with cold water and drain again.
- Divide the vermicelli between 4 serving bowls.
- In a large bowl combine the bean shoots, cucumber, herb leaves and chilli. Place on top of the vermicelli.
- In a small bowl combine sugar, lime juice and fish sauce.
- Thinly slice the beef and place on the greens, drizzle with dressing and top with peanuts.
Notes
Tip
Use Thai basil if you can find it in your local supermarket or grocer.
Tip
Take this salad on a picnic – keep the noodles with salad bits, meat and dressing in three separate containers and combine in the great outdoors.
Variation
Long chillis are quite mild, but omit if your kids won’t like the heat.
