Got an ingredient and don't know what to do? Let's see if we can help.

Custom Search

Oriental beef and noodle salad

Oriental beef and noodle salad

Serves 2

This salad is a hybrid of various oriental cuisine styles. I have taken inspiration from Chinese, Vietnamese and Thai cuisines and combined them all to create this great tasting, zingy salad.

 

Ingredients

400g Beef rump or sirloin steak (remove any visible fat)

1 yellow pepper

10 radishes

2 sticks of celery

1 red onion

1 large bunch of fresh coriander

1 handful of rocket leaves

10-12 fresh mints leaves

100g medium egg or flat noodles

2 cloves of crushed garlic

1” grated fresh ginger

Juice of 1 lime

1 tablespoon of groundnut or rapeseed oil

 

For the marinade

2 tablespoons of light soy sauce

1 tablespoon of dark soy sauce

2 tablespoon s of fish sauce (Nam pla)

1 tablespoon of brown sugar

1 medium red chilli (finely chopped)

Black pepper

 

Method

-          Combine all the marinade ingredients in a bowl and add the steak which has been sliced. Leave to marinade for 20 minutes, but longer is better.

-          Whilst the meat is marinating prepare your vegetables by slicing them thinly and placing to one side.

-          Wash the coriander, rocket and mint leaves and toss together, them place a layer on the plates or bowls which you will be serving the salads.

-          Bring a pan of salted water to the boil.

-          Meanwhile heat the oil in a wok and add the beef saving the marinade for later. This will be used to make a dressing.

-          Cook the beef for 2 minutes then remove from the pan, or longer if you like you steak a little more well done.

-          Add the noodles to the boiling water and cook for 4 minutes. Remove and drain and scatter over the mixed leaves.

-          Whilst the noodles are cooking stir fry your vegetables along with the garlic and ginger for 3-4 minutes until the onion is caramelized but the peppers still have a slight crunch.

-          Scatter the noodles over the mixed herbs and leaves  and top with the slices of beef.

-          Heat the remaining marinade in the wok and add the juice of lime a cook for 30 seconds. Pour over the salad and serve straight away.