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    Steak noodle salad

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    Steak noodle salad

    Add some Vietnamese-inspired flavours to your Friday-night steak. It’s on the table in 25 minutes, too.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    2 bavette or sirloin steaks (about 180g each)
    1 tbsp fish sauce
    1 tsp caster sugar
    1 red chilli, finely sliced (deseeded, if liked)
    1 lime, juice, plus extra wedges to serve
    100g dried vermicelli rice noodles
    1 large Essential Carrot
    ½ Essential Cucumber
    ½ x 25g pack mint, leaves only
    ½ x 28g pack coriander, leaves only
    15g roasted and salted peanuts, chopped

    Method

    1. Boil a kettle. Season the steaks and set aside. For the dressing, mix the fish sauce, sugar, chilli and lime juice with 4 tbsp just-boiled water in a small bowl. Cook the noodles according to pack instructions. Meanwhile, prepare the vegetables: cut the carrot into thin matchsticks. Cut the cucumber into quarters, then slice diagonally. Roughly chop the mint and coriander leaves. 

    2. Heat a non-stick frying pan until smoking hot. Cook the steaks, turning them regularly, until well-browned and cooked to your liking (for medium-rare, bavette will take 4-5 minutes, sirloin 2-3 minutes). Transfer to a plate. Add a splash of water to the pan, then pour the juices over the steaks and set aside to rest for 5 minutes. 

    3. Toss together the noodles, vegetables and herbs with ½ the dressing, then divide between 2 plates. Slice the steaks and sit on top with the juices. Drizzle over the remaining dressing, scatter over the peanuts and serve with extra lime wedges.

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